1/4 teaspoon ground cinnamon
1/3 cup melted butter
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 large eggs
Preheat the oven to 475F and place a pan filled with 1/2 inch of water in it to create a water bath.
The easiest way to make crumbs for us non-food processor owners is by far to put them in a ziploc back and roll the crackers will a rolling pin. It is quite fun. Mix the crumbs, cinnamon, and butter together and press into pan, going about 2/3 of the way up the side. Place in the freezer until filling is ready.
Mix all of the filling ingredients except the eggs and blend until smooth. Scrape sides of the bowl and add the eggs, mixing until blended. Pour on top of crust and bake for 12 minutes in the water bath. Be cautious when you open the oven because a serious steam wave is going to come rolling out of it. My mom likes to cover her springform pans with foil around the bottom to ensure that no water leaks through. Turn oven down to 350 after the 12 minutes are up and bake another 50-60 minutes until golden brown. Remove from the bath and cool on a wire rack.
Time of baking can vary a LOT by your stove and similar. Be mindful of this and ready to adjust your baking time as needed. This took the full 60 in my mom's oven, but I think my gas stove which has no window on the door may have gotten it done more quickly, so definitely check when it is getting close to time.
Allow the cheesecake to cool to room temperature and then refrigerate for around 4 hours or overnight, still in the pan. When ready to remove the sides of the pan my mom suggests running a knife around the edge to ensure the release of the sides.
Happy crafting!
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