Preheat the oven to 325°F.

Crush the cookies into crumbs and toss with melted butter until crumbs are evenly moistened.

Separate the top and bottom of the springform and place a sheet of parchment over the base. Push the base back up inside so the edges of parchment come through the pan, and trim outside edges with scissors. Inside, the parchment should be pressed down and  going out through  the  crack. Spray the interior of the pan generously with nonstick.

Pour the crumbs  into the pan and press  them even on the bottom and sides.

Place the room temperature cheese in an electric mixer fitted with a paddle attachment. Add the sugar and mix a few times until smooth.

Add the sour cream, and vanilla, mixing in.

Add the flour  and run until smooth.

Add the eggs one at a time (I put them all in a cereal bowl and tip them  in one at a time),  mixing until blended, but try not to overmix. Just until smooth.

Fold in the jimmies with a spatula.

Pour the batter into the pan. Tap the pan on the counter a few times to remove bubbles from the batter.

Place the springform pan inside the cake pan or pan protector and the cake pan/pan protector inside a roasting pan.

Place the roasting pan into the oven and as it sits on the rack,  fill the roasting pan with a hot water  bath, keeping the water OUT of the cake  pan and springform, as high as you can comfortably get it.

Sprinkle the tablespoon each of coarse sugar and jimmies on the top.

Slide it in there and shut the door, and bake for 2 hours 30 minutes to 2 hours and 45 minutes, until the center is a little jiggly but not excessively. Turn the oven off, prop the door open a tiny bit with a wooden spoon and leave it alone for one hour.

After that, pull it out, remove the springform to a wire rack to finish cooling. Do not unclip it at this point.

When  the cheesecake is room temperature, cover the pan with cling wrap and refrigerate for at least six hours or overnight to set up and chill.

After that, run a thin knife between the crust and sides, then unclip the springform.

Place a plate on the top of the cheesecake and invert. Remove the bottom of the springforn as well as the parchment liner.

Put the plate back and invert again.

Slice as desired, 8-10 pieces, using a thin sharp knife, rinsing off any cheese after each cut (which helps get a smooth cut).

Refrigerate unused portions.