Preheat oven to 325°F (160°C). Combine crushed sugar cookies and melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 8-10 minutes, then remove from oven and let cool slightly.

In a large bowl, beat softened cream cheese until smooth, then gradually add granulated sugar and mix until well combined.

Beat in eggs one at a time, ensuring each is fully incorporated, then stir in sour cream, vanilla extract, and all-purpose flour until just combined.

Pour the cheesecake batter over the cooled crust in the springform pan.

Place the springform pan on a baking sheet and bake for 60-75 minutes, or until the edges are set and the center jiggles slightly.

Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.

Remove cheesecake from the oven, run a knife around the edge of the pan to prevent sticking, and cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.

Once chilled, remove the sides of the springform pan, decorate as desired, and slice to serve.