Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with melted butter to prevent sticking.

Press two-thirds of the sugar cookie dough firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to even it out. Bake for 8-10 minutes until just set. Remove from oven and let cool.

In a large mixing bowl, beat 24 oz softened cream cheese and 1 cup granulated sugar with an electric mixer until fluffy and lump-free.

Mix in 1/2 cup sour cream and 1 tsp vanilla extract until well combined.

Add 3 large eggs one at a time, mixing on low speed until just incorporated to avoid cracks.

Pour the filling over the cooled crust. Crumble the remaining cookie dough on top.

Bake for 45-55 minutes until edges are set and center jiggles slightly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.

Refrigerate for at least 4 hours or overnight before serving.