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

Cream together softened unsalted butter and granulated sugar until light and fluffy. Add egg and vanilla extract, then mix until incorporated. Gradually mix in flour, baking powder, and salt until a dough forms. Press dough into the pan and bake for 10-12 minutes until golden. Let cool.

Beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla, mixing on low speed. Add eggs one at a time, mixing well after each. Incorporate sour cream and a dash of flour, ensuring smooth texture.

Pour cheesecake filling over the crust and tap the pan to release air bubbles.

Bake at 325°F (163°C) for 40-50 minutes until the center jiggles slightly but edges are set.

Cool at room temperature for 30 minutes, then refrigerate for at least 3-4 hours or overnight.

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