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

Cream together ½ cup of unsalted butter and ¾ cup of granulated sugar for 2-3 minutes. Add one large egg and 1 teaspoon of vanilla extract.

In another bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and a pinch of salt. Gradually add to the wet mixture to form soft dough.

Press the dough into the bottom of the springform pan. Bake for 10-12 minutes until lightly golden.

Beat 16 ounces of softened cream cheese until smooth. Add ¾ cup of granulated sugar and 1 teaspoon of vanilla extract.

Add two large eggs one at a time, mixing gently. If desired, fold in ½ cup of sour cream.

Pour the filling over the cooled crust, smoothing the surface with a spatula.

Reduce oven temperature to 325°F (163°C) and bake for 40-50 minutes until edges are set, center slightly jiggles.

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

Carefully remove from the pan, garnish with whipped cream, sprinkles, and fresh berries before serving.