Categories: dessert

Ingredients

• Graham cracker crust (with 1/4 t cinnamon)
• 4 x 8 oz cream cheese, softened
• 1 1/4 c sugar
• 1/2 c sour cream
• 5 eggs
• 1/2 c sour cream
• 2 t sugar

Directions

1. Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.

2. Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch spring form pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

3. Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl.

4. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

5. Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

6. Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

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