Preheat your oven to 350°F (180°C) and prepare a 9-inch springform pan with non-stick spray.

In a food processor, pulse the graham crackers until you have about 1 ½ cups of fine crumbs. Mix in the melted butter until well combined.

Press the crumb mixture into the bottom of your prepared pan to form an even crust, then bake for 10 minutes until golden brown.

In your stand mixer, cream the softened cream cheese on high until light and fluffy.

Add the granulated sugar, flour, and vanilla extract. Mix until just combined and smooth.

Scrape the sides and bottom of the bowl. Pour in the heavy whipping cream and mix on low until combined, then increase the speed to high for about 1 minute.

Add the eggs one at a time, mixing just until incorporated.

Pour half of the cheesecake batter over the baked crust, smoothing it out with an offset spatula.

Arrange the Little Debbie Christmas Tree Cakes in a circle on top of the batter, gently pressing them in.

Pour the remaining cheesecake batter over the cakes, smoothing the top again.

Bake at 350°F for 15 minutes. Then lower the oven temperature to 200°F (95°C) and bake for an additional 50-53 minutes until the edges are set, and the center slightly jiggles.

Turn off the oven and crack the oven door open for about 15 minutes.

Let the cheesecake cool to room temperature on a wire rack, then refrigerate overnight.

For the topping, heat the ⅓ cup heavy cream in a microwave-safe bowl until hot but not boiling. Pour it over the white chocolate and let it sit for 3 minutes before whisking until smooth.

Pour the white chocolate glaze over the chilled cheesecake and smooth it. Use green sprinkles to decorate, and pipe red buttercream frosting over the top for extra flair.