Preheat your oven to 325°F (163°C).

Prepare the crust by mixing the flour, sugar, baking powder, and salt.

Cream the softened butter and sugar until light and fluffy.

Add the egg and vanilla to the butter mixture, mixing until well combined.

Slowly add the dry mixture to the wet mixture, stirring until just combined.

Press the dough into the bottom of a greased springform pan to form the crust.

Bake the crust for 10–12 minutes until lightly golden.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sour cream, powdered sugar, lemon juice, and a pinch of salt, mixing until well blended.

Pour the cream cheese mixture over the secured crust, spreading it evenly.

Bake the cheesecake for 45-55 minutes or until the edges are set and the center has a slight jiggle.

Turn off the oven, crack the door, and let the cheesecake cool for an hour.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Once chilled, carefully remove the cheesecake from the springform pan and slice to serve.