1. Prepare the Crust

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Press the sugar cookie dough evenly into the bottom of the pan to form the crust. Bake for 10-12 minutes, until lightly golden. Remove from the oven and let it cool slightly while preparing the filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy. Add the vanilla extract and mix again.

Next, add the eggs, one at a time, beating on low speed after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.

Mix in the sour cream and heavy cream, stirring until fully incorporated. The batter should be thick and silky.

3. Pour and Bake

Pour the cheesecake filling over the cooled sugar cookie crust, smoothing the top with a spatula. If using, crumble small pieces of sugar cookie dough over the top, pressing them slightly into the batter. Sprinkle with granulated sugar and cinnamon for extra sweetness.

Bake the cheesecake at 325°F (163°C) for 50-55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 30 minutes.

4. Chill the Cheesecake

Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight. This chilling time allows the flavors to meld and the texture to firm up beautifully.

5. Decorate and Serve

Before serving, decorate as desired. Pipe whipped cream around the edges, sprinkle with festive sprinkles, or drizzle with melted white chocolate for an elegant touch.

Slice and enjoy your homemade Sugar Cookie Cheesecake!