1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. Press sugar cookie dough or prepared sugar cookie mix into the bottom of the pan to form the crust.
3. Bake the crust for about 10 minutes, then let it cool slightly.
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in vanilla extract and, if using, sugar cookie-flavored coffee creamer for extra flavor.
7. Pour the cheesecake filling over the cooled cookie crust in the springform pan.
8. Bake for 55-60 minutes or until the center is set but slightly jiggly.
9. Remove from the oven and let cool at room temperature for about an hour.
10. Refrigerate for at least 4 hours or overnight for the best texture.
11. Before serving, top with whipped cream, sprinkles, and additional sugar cookies if desired.
12. Slice and serve chilled, enjoying the combination of sugar cookie and creamy cheesecake flavors.
13. Store any leftovers in the refrigerator for up to 4 days.