Preparation Steps

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• For the sugar cookie crust: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
• In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Press about two-thirds of the sugar cookie dough evenly into the bottom of the prepared springform pan to form the crust. Reserve the remaining dough.
• Bake the crust for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.
• For the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the granulated sugar until well combined.
• Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined. Be careful not to overmix.
• Pour the cheesecake filling over the partially baked sugar cookie crust.
• Crumble the reserved sugar cookie dough over the top of the cheesecake filling.
• Bake for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and let cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.