12 generous portions
Crust:
1½
cups graham cracker crumbs
¼
cup sugar
¼
teaspoon cinnamon
½
cup melted butter
Mix & press over the sides & bottom of a springform.
Refrigerate to harden.
Filling:
3
8-ounce packages cream cheese, room temperature
1½
cups sugar
1/8 teaspoon salt
4
eggs, beaten until lemon yellow
2
teaspoons vanilla
Beat until well mixed.
Pour into crust & bake at 350º for 55 minutes.
Remove cake from oven & cool 15 minutes.
Reset oven to 450º.
Topping:
2
cups dairy sour cream
¼
cup sugar
2
teaspoons vanilla
Combine by hand or mixer until light & fluffy.
Spread over cake.
Return to oven (450º) & bake exactly 12 minutes. Cool on rack until lukewarm. Refrigerate until firm (~4 hours).