Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter.

Cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add in 1 large egg and 1 teaspoon of vanilla extract. Gradually add 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt, stirring until combined. Press this dough into the prepared pan and bake for 10–12 minutes. Allow to cool slightly.

Beat 16 ounces of softened cream cheese until smooth. Gradually mix in ½ cup of granulated sugar and 1 teaspoon of vanilla extract. Add 2 large eggs, one at a time, mixing gently. Fold in ½ cup of sour cream and 2 tablespoons of all-purpose flour until creamy.

Pour the cheesecake filling gently over the cooled cookie crust. Smooth out the top and tap the pan on the countertop to release air bubbles.

Reduce the oven temperature to 325°F (163°C). Bake for 40–50 minutes until the edges are set but the center jiggles slightly.

Cool the cheesecake at room temperature for about 30 minutes, then refrigerate for at least 3–4 hours, preferably overnight.

Carefully remove the cheesecake from the springform pan and top with whipped cream, sugar sprinkles, and fresh berries.