Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1⅔ cup | Graham cracker crumbs |
| 1½ teaspoon | Cinnamon |
| 1 cup | Sugar |
| 3 | Eggs; beaten well |
| 1 pint | Sour cream |
| 3 tablespoons | Sugar |
| 2 tablespoons | Sugar |
| 6 tablespoons | Butter; melted |
| 24 ounces | Cream cheese; softened |
| ½ teaspoon | Vanilla |
| ½ teaspoon | Vanilla |
CRUST
FILLING
TOPPING
Combine crust ingredients and pat into bottom and sides of pan. Beat cream cheese thoroughly; add sugar gradually; add eggs in thirds; add vanilla; pour into prepared pan. Bake at 375 for 25 minutes; remove from oven and add topping. To prepare topping, whip sour cream; add sugar and vanilla, and pour over cake. continue baking at 500 for 5 minutes. Important - chill at LEAST 24 hours.