1. Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a mixing bowl, combine the sugar cookie crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan to form the crust.

3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then stir in the vanilla, sour cream, and heavy cream until the mixture is fully incorporated and creamy.

4. Pour the cheesecake filling over the prepared crust. Smooth the top, then gently tap the pan to release any air bubbles. Bake the cheesecake for 50-60 minutes, until the edges are set and the center is slightly jiggly.

5. Once the cheesecake is baked, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This gradual cooling process helps prevent cracks from forming on the surface.

6. Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or overnight. Just before serving, sprinkle the red and green candy-coated chocolate pieces on top. Dust with powdered sugar, if desired, for a festive finishing touch.