Preheat your oven to 350°F (175°C). Cream together softened unsalted butter and granulated sugar until fluffy. Beat in egg and vanilla extract. Mix the dry ingredients separately, then combine.

Press dough into an even layer in the bottom of a 9-inch springform pan and bake for 10-12 minutes until the edges are golden. Allow to cool slightly.

In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time and mix vanilla extract. Optional: mix in sour cream for creaminess.

Blend in all-purpose flour until just combined.

Pour the cheesecake filling over the cooled sugar cookie crust and smooth with a spatula. Tap the pan to release air bubbles.

Reduce the oven temperature to 325°F (160°C) and bake for 40-50 minutes until the edges are set and center is slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes to avoid cracks. Cool completely on a wire rack.

Cover with plastic wrap and refrigerate for at least 3-4 hours or overnight.

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