1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter.
2. In a bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the flour, baking powder, salt, and vanilla extract to the butter mixture. Mix until a dough forms.
4. Press the dough evenly into the bottom of the prepared pan to form the cookie crust. Bake for 10-12 minutes, or until lightly golden. Let it cool completely.
5. In another bowl, beat the cream cheese until smooth. Add the powdered sugar and mix until combined.
6. Mix in the sour cream, lemon juice, and vanilla extract until creamy.
7. Add the eggs one at a time, beating on low speed until just combined.
8. Pour the cheesecake batter over the cooled cookie crust and smooth the top.
9. Bake for 50-55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour.
10. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

This method allows the flavors to meld beautifully, creating a dessert that’s both visually stunning and irresistibly tasty. Trust me, the wait is well worth it!