Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually incorporate the dry ingredients into the wet mixture to form a dough.

Grease a 9-inch springform pan with non-stick spray. Take the cookie dough and evenly press it into the bottom of the pan. Bake for 10-12 minutes until lightly golden around the edges. Allow to cool slightly.

While the crust cools, beat the softened cream cheese in a large mixing bowl until smooth, about 2-3 minutes. Gradually add granulated sugar and vanilla extract until well blended.

Add eggs one at a time, ensuring each is fully incorporated before adding the next. If using sour cream, mix it in until the filling is silky and lump-free.

Pour the cheesecake filling over the cooled crust in the springform pan and spread evenly. Tap the pan on the counter to remove air bubbles.

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

Turn off the oven, crack the door slightly, and cool the cheesecake in the oven for about 30 minutes. Then chill in the fridge for at least 3-4 hours or overnight.

Once chilled, remove the cheesecake from the springform pan and top with whipped cream, sugar sprinkles, and fresh berries before serving.