1 cup low-fat honey graham crackers
4 to 6 tablespoons cinnamon
2 tablespoons unsalted butter, melted
1-1/2 pkgs. (8 oz. each) fat-free cream cheese
1/2 cup fat-free sour cream
1 cup sugar or sugar substitute (1/2 cup Splenda)
2 large eggs
6 to 8 tablespoons strong coffee, cooled
Make the crust by crumbling the crackers in a food processor and pulverize into crumbs. Add cinnamon (start with 4 tablespoons, then to taste) and mix well. Put crumbs into a small stainless mixing bowl, make a well and add melted butter. Mix to distribute the butter thoroughly using a fork. Spray springform pan sides with cooking spray and then press crumb mixture into a 7-in. (small) springform pan making sure the sides are about 1-1/2" high. Bake in oven at 325ºF until edges are lightly brown and the crust is set. This should only take 8-10 minutes and should rest on a rack to cool.
Make the filling by combining the cream cheese and sour cream in a medium stainless mixing bowl and beat on medium with an electric mixer. It only takes 2-3 minutes and you want it to be fluffy. Gradually beat in the sugar or Splenda. Beat in the eggs one at a time, just until incorporated into the batter. Pour into your crust and bake 50 minutes to 1 hour. I start checking at the 45 minute mark because you want the center to be almost set, but still slightly jiggly. Let it cool completely on a rack, and once cooled place in the refrigerator to finish setting up. It is best served after being in the refrigerator overnight. I personally cannot wait that long, so all my cheesecakes seem to go into the refrigerator one piece short.