Preheat your oven to 350°F (175°C). Cream together softened butter and granulated sugar until fluffy and pale, about 3-4 minutes.

Mix in one egg and a splash of vanilla extract. In another bowl, whisk together flour, baking powder, and salt before gradually combining it with the wet mixture.

Press the dough into a 9-inch springform pan and bake for 10-12 minutes until lightly golden. Allow it to cool.

In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix until combined.

Add one egg at a time, ensuring to mix well after each addition. Stir in vanilla, sour cream, and additional flour.

Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula and tap to remove air bubbles.

Lower the oven temperature to 325°F (163°C) and bake the cheesecake for 40-50 minutes until slightly jiggly at the center.

Let the cheesecake cool at room temperature for about 30 minutes, then refrigerate for a minimum of 3-4 hours.

Remove the cheesecake from the springform pan, garnish with whipped cream, sugar sprinkles, and fresh berries. Slice and serve.