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Preheat oven to 325°F (163°C), grease 9-inch springform pan, line bottom with parchment.
Combine sugar cookie crumbs and butter, press firmly into pan.
Beat cream cheese and sugar until smooth, add eggs one at a time.
Stir in vanilla, sour cream, and heavy cream until smooth.
Pour filling over crust, smooth top, tap to release bubbles.
Bake 50–60 minutes until edges set, center slightly jiggles.
Turn off oven, crack door, cool cheesecake inside 1 hour.
Refrigerate at least 4 hours or overnight.
Top with candies and dust with powdered sugar before serving.