Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.

Beat in the egg, vanilla extract, and almond extract until well combined. Reduce the mixer speed to low and gradually add the dry ingredient mixture, mixing just until the dough comes together.

Press the sugar cookie dough evenly into the bottom and about 1 inch up the sides of an ungreased 9-inch springform pan. Pre-bake the crust for 10-12 minutes, until lightly golden. Remove from oven and let it cool on a wire rack while you prepare the filling. Reduce oven temperature to 325°F (165°C).

In the clean bowl of your stand mixer, beat the room temperature cream cheese on medium speed until completely smooth and creamy, scraping down the sides and bottom of the bowl as needed. This is key to a lump-free cheesecake.

Add the granulated sugar and flour, and beat until combined and smooth. Add the sour cream, vanilla extract, and almond extract, mixing on low speed until just combined.

Add the room temperature eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Do not overmix, as this incorporates too much air and can cause the cheesecake to crack.

Prepare a water bath. Tightly wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Pour the cheesecake filling over the pre-baked crust and smooth the top.

Place the wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Carefully transfer the roasting pan to the oven. Bake at 325°F (165°C) for 70-75 minutes. The edges of the cheesecake should be set, but the center will still have a slight jiggle (like Jell-O).

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking.

Remove the cheesecake from the water bath and take off the foil. Let it cool completely on a wire rack at room temperature. Once cool, cover it with plastic wrap and refrigerate for at least 6 hours, but preferably overnight.

Before serving, prepare the topping. In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with a mixer on high speed until stiff peaks form.

Carefully run a thin knife around the edge of the cheesecake before releasing the springform pan sides. Spread or pipe the whipped cream over the top of the chilled cheesecake and decorate with festive Christmas sprinkles. Slice and serve cold.