Crust:
1 1/2 C graham cracker crumbs rolled fine
3 T sugar
6 T melted butter
1 t cinnamon
Filling:
3 8 oz packages cream cheese softened
1 C sugar
3 eggs
1 t vanilla
Topping:
1 pint sour cream
3 T sugar
1/2 t vanilla
Directions:
1. Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan.
2. In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between.
3. Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.
4. Pour the cream cheese mixture into the crust.
5. Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.
6. Mix the ingredients for the topping together.
7. Spread the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time.
8. Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.
