Preheat your oven to 350°F (175°C). Press sugar cookie dough evenly into the bottom of a greased 9-inch springform pan. Bake for 10–12 minutes, until golden. Let cool.

In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth. Add sour cream, beaten eggs, and vanilla extract. Mix until just combined.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Ensure the filling doesn't overflow.

Bake for 50–60 minutes until set around the edges with a slight jiggle in the center. Avoid overbaking.

Let the cheesecake cool at room temperature for at least 1 hour, then refrigerate for a minimum of 6 hours or overnight for best flavor.

Carefully remove the sides of the springform pan and top with festive decorations before serving.