Yield: 10 servings
|1½ cup||Graham cracker crumbs|
|¼ cup||Butter (or marg.); melted|
|2 tablespoons||Butter (or marg.); melted|
|1½ teaspoon||Cinnamon, ground|
|3 packs||Cream cheese;softened,8oz ea|
|1 teaspoon||Vanilla extract; divided|
|16 ounces||Sour cream|
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.