Ingredients
9 whole graham crackers3/4 cup chopped walnuts1/4 cup butter, melted1/2 teaspoon ground cinnamonFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar3/4 cup packed brown sugar4 large eggs, lightly beaten2 cups sour cream2-1/4 teaspoons vanilla extract2 teaspoons ground cinnamon3/4 teaspoon ground allspice1/2 teaspoon saltTOPPING:1 cup heavy whipping cream2 tablespoons confectioners’ sugar1/4 teaspoon ground cinnamon
Preparation
Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet.
Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon.
