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From the Goldstone Bakery
Use a 9 or 10 inch glass pie pan
Crust
18 crushed graham cracker halves ( 1.5 cups crumbs)
2 Tablespoons melted butter
1 Tablespoon sugar
stir together and press into bottom of 9-10 inch glass pie pan.
Bake 10 minutes at 350 degrees
Filling:
3/4 pound cream cheese
2 eggs
1/2 Cup sugar
1.5 teaspoons vanilla
Mix filling ingredients together until smooth ( use mixer).
Pour over baked crust.
Bake 20 minutes until the middle just stops being jiggly.
Cool a few minutes.
Sprinkle cinnamon over the top. If you plan to use a fruit topping, don't use the cinnamon.
Then top with:
Topping
1 pint sour cream
3 Tablespoons sugar
1/2 teaspoon vanilla
Mix these together with a spoon and spread over the cooked cheesecake with cinnamon.
Bake 3 minutes more. Chill and serve.
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