Preheat your oven to 350°F. Grease a 9-inch round springform pan.

In a mixing bowl, combine 1.5 cups of all-purpose flour, 0.5 teaspoon of baking powder, and 0.25 teaspoon of salt. Set aside.

In another bowl, cream together 0.5 cup of softened unsalted butter and 0.75 cup of granulated sugar until light and fluffy.

Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined. Gradually add the flour mixture, mixing until just combined.

Press the dough evenly into the bottom of the prepared springform pan. Bake for 15-20 minutes or until lightly golden. Let cool completely.

In a separate bowl, beat 8 ounces of softened cream cheese until smooth. Gradually add 0.5 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until well combined.

Gently fold in 1 cup of whipped topping until no streaks remain.

Spread the cream cheese mixture evenly over the cooled cookie crust. Smooth the top with a spatula.

Chill the cheesecake in the refrigerator for at least 120 minutes or until set.

Once set, slice and serve chilled, garnished with your favorite toppings.