Ingredients


Crust:
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine


FILLING:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 large eggs


TOPPING:
1/2 cup sour cream
2 teaspoons sugar

1 1/2 cups graham cracker crumbs 1/4 teaspoon ground cinnamon 1/3 cup melted margarine 4 (8 oz.) packages cream cheese, softened 1 1/4 cups sugar 1/2 cup sour cream 2 teaspoons vanilla extract 5 large eggs 1/2 cup sour cream 2 teaspoons sugar

Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.

Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.