Sugar Cookie Cheesecake: A Sweet, Creamy, and Decadent Dessert Hybrid

Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, sugar, and salt. Add the softened butter and vanilla extract, mixing until the dough forms. Press the dough into the bottom of a 9-inch round springform pan or a pie dish, forming a thin, even layer. Bake for 10-12 minutes, or until the crust is golden brown around the edges. Remove from the oven and let it cool while you prepare the cheesecake filling.

Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and beat until combined. Add the eggs one at a time, mixing after each addition. Add the sour cream and heavy cream, and mix until smooth. The filling should be thick and velvety.

Assemble the Cheesecake:
Once the sugar cookie crust has cooled, pour the cheesecake filling over the crust, spreading it evenly with a spatula. Tap the pan on the counter gently to release any air bubbles. Bake the cheesecake for 45-50 minutes, or until the center is set but slightly jiggly. The edges should be firm, and the top should have a light golden color.

Cool the Cheesecake:
Let the cheesecake cool in the pan on a wire rack for about 1 hour. Then, refrigerate it for at least 4 hours, or overnight, to allow it to fully set and chill.

Add the Topping:
Before serving, sprinkle the top of the cheesecake with a mixture of sugar and cinnamon, or add fresh berries or whipped cream for extra flavor and decoration.

Serve:
Slice the cheesecake into wedges, serve, and enjoy the sweet and creamy combination of sugar cookie and cheesecake in every bite!

Serving and Storage Tips: