Sugar Cookie Cheesecake for 12 Slices

Instructions:

1. Preheat the oven to 350°F (180°C). Cream the softened butter (115g) and 100g granulated sugar until light and fluffy.
2. Incorporate 190g all-purpose flour, 1.5g salt, and 5ml vanilla extract into the butter mixture until a soft dough forms.
3. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 12-15 minutes until the edges are just barely golden, then remove and let cool completely.
4. Beat 680g room-temperature cream cheese and 200g granulated sugar on medium-low speed, avoiding high speeds to prevent whipping air into the batter.
5. Stir in 120g room-temperature sour cream, 5ml vanilla extract, and 2.5ml almond extract.
6. Add 3 room-temperature eggs one at a time, mixing only until the yellow disappears.
7. Sift in 16g all-purpose flour and fold gently with a spatula.
8. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
9. Wrap the bottom of the springform pan in double-layered heavy-duty aluminum foil to waterproof it.
10. Place the springform pan inside a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan.
11. Bake at 325°F (160°C) for 60 minutes; the center should still have a slight jiggle like gelatin when shaken.
12. Turn off the oven and crack the door open slightly, leaving the cake inside for 60 minutes to cool gradually.
13. Chill the cake in the refrigerator for at least 6 hours before removing the springform ring.
14. Garnish with 15g rainbow sprinkles before serving.