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Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. In a medium bowl, stir together crushed cookies and 1 tablespoon sugar. Stir in melted butter until combined. Press the mixture onto the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese, sour cream, 1 cup sugar, flour, vanilla and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the eggs.
In a small bowl, stir together the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Pour the cream cheese mixture into the crust-lined pan, spreading evenly. Sprinkle with the cinnamon-sugar mixture. Place the springform pan in a shallow baking pan.
Bake for 40 to 50 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken. Cool in the springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on the rack. Cover and chill for at least 4 hours before serving.