Preheat your oven to 350°F (175°C). Prepare an 8-inch springform pan by greasing it or lining with parchment.

In a bowl, cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 1 egg and 1 teaspoon of vanilla extract.

Gradually mix in 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt until a smooth dough forms.

Transfer the dough into the springform pan and press it evenly, then poke holes in the dough.

Bake for 10–12 minutes or until the edges are lightly golden. Let cool slightly.

In a new bowl, beat together 16 ounces of softened cream cheese and ½ cup of granulated sugar until smooth. Add 2 eggs, 1 cup of sour cream, and 1 teaspoon of vanilla extract.

Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 25–30 minutes or until set with a jiggle in the center.

Cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight.

Serve with whipped cream and sprinkles if desired, slicing into generous pieces.