Ingredients
CRUST:
1 1/2 cups/125g graham cracker crumbs
1/4 tsp ground cinnamon
1/3 cup/75g unsalted butter or margarine, melted
FILLING:
900g cream cheese, softened
1 1/4/250g cups sugar
1/2 cup/125ml sour cream
2 tsp vanilla extract
5 large eggs
TOPPING:
1/2 cup/125ml sour cream
2 tsp sugar
Preheat oven to 325F/160C. Place a large pan filled with 1/2 inch water in oven.
Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Double-wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
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 in the preheated oven for one hour and 15 minutes. Try not to open the door to the oven. At the 60 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
Turn oven off and prop open oven door and leave the cheesecake to cool in oven for one hour.
Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
