Ingredients
2 cups graham cracker crumbs1/4 cup sugar1/4 teaspoon ground cinnamon1/2 cup unsalted butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened1 cup sugar1/2 cup unsalted butter, melted3 tablespoons vanilla extract3 large eggs, room temperature, lightly beatenTOPPING:1/2 cup sour cream2 tablespoons sugar1 tablespoon vanilla extract
Preparation
Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in butter and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking sheet.
Bake until center is almost set, 45-50 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled. Remove rim from pan.
