Preparation Steps

• Preheat the oven to 325 degrees Fahrenheit. Lightly grease a 9-inch springform pan and set aside.
• In a bowl, combine the 2 cups of sugar cookie crumbs with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form an even crust. Bake crust for 8 minutes, then cool.
• With a stand mixer, beat the softened cream cheese and 1 cup sugar on medium speed until smooth and creamy, about 2 minutes. Scrape the bowl as needed.
• Add sour cream and vanilla extract; mix on medium speed until combined. Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
• Pour the filling onto the cooled crust. Bake for 60 to 70 minutes, or until the center barely jiggles. Turn off the oven and crack the door; let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
• Serve chilled, optionally with a dusting of cookie crumbs or fresh berries.