2 c. rolled graham cracker crumbs
1 tsp. cinnamon
3 (8 oz.) pkg. (1 1/2 lb.) cream cheese
3 eggs
1 tsp. vanilla
1 1/2 c. sugar
1/2 c. melted butter
Pinch of salt
1 c. sour cream

OPTIONAL: Garnish with cherry pie filling.

Combine crumbs, 1/2 cup sugar, cinnamon and butter; mix well. Reserve 1/2 cup mixture for topping. Pat remaining mixture onto greased bottom and sides of glass baking dish. Yields: 9x13 inch or 7x11 inch pan.

Mix 1 cup sugar with remaining ingredients, except sour cream. Beat with electric mixer for 10 minutes. Add sour cream; beat for 2 more minutes. Pour into crumb-lined pan. Bake for 20 minutes at 350 degrees.

Sprinkle top with reserved crumbs. Bake 10 more minutes; do not bake more than 30 minutes in all. Turn off oven; leave door ajar. Leave cake in oven for at least 1 hour. Refrigerate thoroughly before serving. Servings: 12.