Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.

Cream together ½ cup of unsalted butter and 1 cup of granulated sugar for about 2-3 minutes until light and fluffy. Add 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 mix with the wet ingredients until a soft dough forms.

Press the dough into the bottom of the prepared springform pan and bake for 10-12 minutes until lightly golden. Cool slightly.

Beat 16 ounces of cream cheese until smooth. Mix in ½ cup of sugar and 1 teaspoon of vanilla extract followed by 3 eggs one at a time.

Stir in ½ cup of sour cream and 2 tablespoons of flour until completely smooth.

Pour the cheesecake filling over the cooled crust and ensure even distribution. Tap the pan to release any air bubbles.

Lower the oven temperature to 325°F (163°C) and bake for 40-50 minutes until the edges are set with a slight jiggle in the center.

Cool the cheesecake at room temperature for 30 minutes before chilling in the refrigerator for at least 3-4 hours.

Remove from the springform pan and garnish with whipped cream, colorful sprinkles, and fresh berries before serving.