Snickerdoodle Cheesecake

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl stir together the cookie crumbs and sugar. Stir in the melted butter and mix until combined. Press the crust onto the bottom and 1½-inches up the sides of a 9-inch springform pan.
3. In a large bowl, use an electric mixer to combine the cream cheese, sour cream, sugar, flour, vanilla and cinnamon- mix until smooth. Then mix in eggs. Pour the filling into the pan, spreading evenly. Sprinkle with the cinnamon-sugar topping. Place the springform pan in a shallow baking pan.
4. Bake 40 to 50 minutes or until a 2½-inch area around the outside edge appears set when gently shaken. Cool in the springform pan on the wire rack for at least 20 minutes, then use a knife to loosen the crust from the sides of the pan. Cool 30 minutes more, then remove sides of the pan. Cool the cheesecake completely, then cover and chill for at least 4 hours before serving.