1 stick butter
1 pkg. graham crackers
1/2 cup sugar
1 sprinkle cinnamon
4 large eggs
1 cup sugar
1 teaspoon vanilla
3 pkgs. (8 oz. each) cream cheese, room temperature
1 pint sour cream
Melt butter. Grind crackers in food processor. Mix crackers and sugar, pour butter over mixture and combine. Put in 9-in. springform pan and sprinkle cinnamon on top. Put in refrigerator for 20 minutes to set.
Mix cream cheese, sugar, vanilla and drop 1 egg at a time in the food processor. Run the machine until smooth and you can see no lumps. Pour over crust after you put Pam sprayed around the edge. Put foil on the bottom of the pan outside to prevent the butter from leaking. Preheat the oven to 350ºF. Take a pan of water and put it on the bottom shelf to cook the cake in a steam bath. Put the cake on the top rack in the oven for 45 minutes.
Remove and pour (gently spoon) the sour cream mixed with 2 tablespoons of sugar, onto the cake. Put back in the oven for 10 minutes. Turn off the oven and open the door to start the cooling process. After 1/2 hour, remove from oven and let cool completely- then cover the top with foil and refrigerate for 4 hours.
My notes: I made crust with Oreo cookie crumbs according to directions on box (used 1/2 of margarine they suggested, after 45 minutes put a pkg. Of chocolate chips and drizzled caramel on the top (ice cream topping kind) . I used a 12 oz. pkg. of chips- put about 1/4 in and the rest on the top.
Make sure to use a water bath and don't overcook.