Preheat your oven to 350°F (175°C). In a mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until fluffy and light in color, about 3-5 minutes. Then, mix in 1 egg and 1 teaspoon of vanilla extract.

In another bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Slowly combine the wet and dry ingredients, pressing the mixture into a 9-inch springform pan.

Bake for 10-12 minutes until lightly golden around the edges.

While the crust cools, increase the oven temperature to 325°F (165°C). In a large bowl, beat 16 oz of softened cream cheese until smooth and creamy, about 2-3 minutes.

Gradually mix in 3/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Add 2 eggs, one at a time, ensuring each is fully incorporated before adding the next.

Blend in 1/2 cup of sour cream and 2 tablespoons of all-purpose flour until the mixture is smooth and creamy, taking care not to overmix.

Once your cheesecake filling is ready, carefully pour it over the cooled sugar cookie crust. Smooth the top gently with a spatula and tap the pan on the counter a few times to release any trapped air bubbles.

Place the assembled cheesecake back in the oven to bake at 325°F (165°C) for 40-50 minutes. It’s done when the center is set but still has a slight jiggle.

Let it cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for at least 3-4 hours, or overnight for best results.

When ready to serve, gently remove the cheesecake from the springform pan. Add optional toppings like whipped cream, sugar sprinkles, or fresh berries.

Slice into pieces and share with friends and family.