Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Graham cracker crumbs |
| 2 tablespoons | Sugar |
| ¼ cup | Butter (or marg.); melted |
| 2 tablespoons | Butter (or marg.); melted |
| 1½ teaspoon | Cinnamon, ground |
| 3 packs | Cream cheese;softened,8oz ea |
| 1 cup | Sugar |
| 3 | Eggs |
| 1 teaspoon | Vanilla extract; divided |
| 16 ounces | Sour cream |
| 3 tablespoons | Sugar |
Combine crumbs, 2 tablespoons sugar, butter, and cinnamon in a medium bowl; mix well. Press into a 10" springform pan; set aside.
Beat cream cheese in a large mixing bowl until soft and creamy.
Gradually add 1 cup sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in ½ teaspoon vanilla. Pour cream cheese mixture into crust; bake at 375 degrees for 25 to 35 minutes or until cheesecake is set.
Beat sour cream on medium speed of electric mixer for 2 minutes. Add 3 tablespoons sugar and remaining ½ teaspoon vanilla; beat 1 minute longer. Spread over cheesecake.
Bake at 500 degrees for 5 to 8 minutes or until bubbly. Cool; chill 8 hours or overnight. Remove from pan before serving.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.