Preheat oven to 325°F (163°C). Mix sugar cookie crumbs and melted butter until combined.

Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract, sour cream, heavy cream, and almond extract until fully incorporated.

Pour the cheesecake batter over the crust in the springform pan.

Bake for 55-60 minutes or until the center is almost set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, sprinkle red and green sprinkles on top for a festive touch.