1 1/2 c Graham cracker crumbs
2 tb Sugar
1/4 c Butter (or marg.); melted
2 tb Butter (or marg.); melted
1 1/2 ts Cinnamon, ground
3 pk Cream cheese;softened,8oz ea
1 c Sugar
3 Eggs
1 ts Vanilla extract; divided
16 oz Sour cream
3 tb Sugar
Combine crumbs, 2 tablespoons sugar, butter, and cinnamon in a medium bowl;
mix well. Press into a 10" springform pan; set aside.
Beat cream cheese in a large mixing bowl until soft and creamy. Gradually
add 1 cup sugar, beating until fluffy. Add eggs, one at a time, beating
well after each addition. Stir in 1/2 teaspoon vanilla. Pour cream cheese
mixture into crust; bake at 375 degrees for 25 to 35 minutes or until
cheesecake is set.
Beat sour cream on medium speed of electric mixer for 2 minutes. Add 3
tablespoons sugar and remaining 1/2 teaspoon vanilla; beat 1 minute longer.
Spread over cheesecake.
Bake at 500 degrees for 5 to 8 minutes or until bubbly. Cool; chill 8
hours or overnight. Remove from pan before serving.