Preheat oven to 325°F.
In a bowl, mix almond flour, protein powder, salt, and coconut flour (if using).
Add cashew butter, melted ghee, maple syrup, vanilla, and almond extract.
Stir until a soft dough forms.
Fold in sprinkles.
Press firmly into the bottom of an 8‑inch springform pan lined with parchment.
Bake 8–10 minutes, until lightly golden at the edges.
Cool completely before adding cheesecake filling.
Beat cream cheese until completely smooth.
Add sugar and mix until creamy.
Add Greek yogurt and extracts; mix until combined.
Add egg + yolk last, mixing on low just until incorporated (don’t over‑mix).
If adding cookie‑dough balls, fold in 10–12 mini chilled balls gently.
Pour filling over cooled crust.
Bake at 325°F for 40–45 minutes.
Edges should be set; center should jiggle like soft Jell‑O.
Remove and cool at room temp 1 hour.
Chill 4–6 hours, ideally overnight.
Once set top with mini sugar cookie truffles and sprinkles, slice, and enjoy!
