Preheat your oven to 350°F (175°C). Combine the sugar cookie crumbs, melted butter, and sugar in a bowl until it resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
While the crust is baking, beat the softened cream cheese and sugar in a large mixing bowl until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Pour the cheesecake filling over the pre-baked crust, tap the pan gently on the counter, and bake for 40 minutes.
Once baked, turn off the oven and leave the cheesecake inside for an additional hour to cool.
Cover and refrigerate for at least 4 hours or preferably overnight.
