2 (8 oz.) pkgs. cream cheese, at room temp.
2 eggs
1 c. sugar plus 2 tbsp. sugar
1 (8 oz.) container sour cream, divided in half

CRUST:

2 c. graham cracker crumbs
1 stick of butter, melted
1 tsp. cinnamon

Mix crust ingredients together and press into bottom of an 8 or 9 inch springform pan. Mix 1 cup sugar, 1/2 sour cream (4 ounces), cream cheese, eggs and vanilla. Blend until smooth. Pour over crust and bake at 350 degrees for 35 to 40 minutes until just set. Mix remaining sour cream with 2 tablespoons sugar. Spread over top and return to oven for 5 minutes. Refrigerate for at least 3 hours. Best when made the day before. Add fruit topping if desired.