2 Cups finely ground graham crackers
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
2 8 ounce blocks cream cheese, softened
1 cup sugar
1 pint sour cream
1 dash vanilla extract
For the Crust:
Preheat oven to 325.
Combine all ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of 8 inch springform pan with non-stick cooking spray.
Pour crumbs into pan and press them down into the base and 1 inch up the sides. Refrigerate 5 minutes.
For the Filling:
Beat cream cheese on low speed until smooth and free of lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Add sugar gradually and beat until creamy, 1 - 2 minutes.
Add sour cream and vanilla. Scrape down the sides of the bowl, do not overbeat. Pour filling into the pan.
Wrap pan bottom and up sides with aluminum foil. Place in large roasting pan, filling with boiling water, about halfway up the side of the cake pan. Bake for aprox 1 - 1 hr 15 minutes. Cheesecake will still jiggle in center. Cool in pan 30 minutes. Chill in refrigerator for atleast 4 hours (preferably overnight).
Pairs Well With
And thanks for not calling it a New York cheesecake.