Preheat the oven to 350°F (175°C). Gather mixing bowls, a whisk, and a springform pan.

Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Beat in 1 egg and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients.

Press the dough into the bottom of a 9-inch springform pan and bake for 10-12 minutes until golden brown.

Beat 16 ounces of softened cream cheese until smooth. Gradually add 1 cup of sugar and 1 teaspoon of vanilla extract, mixing until well combined.

Add 3 large eggs one at a time, mixing well after each addition. Be careful not to overmix.

Stir in ½ cup of sour cream for added tang and creaminess.

Pour the filling over the cooled cookie crust and smooth the top with a spatula.

Lower the oven temperature to 325°F (163°C) and bake for 40-50 minutes, until the center is slightly jiggly but set.

Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 3-4 hours or overnight.

Garnish the cheesecake with whipped cream, sugar sprinkles, and fresh berries before serving.