Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the egg and vanilla extract to the creamed mixture, mixing until fully combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Press the dough into the bottom of a 9-inch springform pan evenly.

In a separate large bowl, beat together the softened cream cheese, sour cream, sugar, and vanilla extract until smooth.

Pour the cheesecake mixture over the prepared crust and spread evenly.

Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center slightly jiggles.

Once baked, turn off the oven and leave the cheesecake inside for an hour to cool gradually.

Refrigerate for at least 4 hours, or preferably overnight, before serving.

Optional: Top with sprinkles before serving for added flair.