Preheat your oven to 350°F (175°C).

In a large bowl, mix flour, baking powder, and salt together. Set aside.

In another bowl, cream together softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract, mixing until combined.

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Press the dough into the bottom of a greased 9-inch springform pan and up the sides if desired.

Bake the crust for about 10-12 minutes, or until just lightly golden.

While the crust cools, prepare the cheesecake filling by beating cream cheese and sour cream together until smooth.

Add powdered sugar, lemon juice, and mix until fully incorporated.

Pour the filling over the cooled crust and smooth the top.

Bake the cheesecake for 45-50 minutes or until the edges are set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for one hour to cool gradually.

Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.