CRUST:

1 c. toasted bread crumbs, sifted
1/3 c. confectioners' sugar sifted
1 tsp. cinnamon
6 tbsp. melted butter

Combine dry ingredients thoroughly, add melted (cooled) butter gradually and blend well. Grease bottom of 9 or 10 inch springform pan. Press crust mixture evenly into bottom of pan. Bake at 350 degrees for 12 to 15 minutes. Remove pan from oven and cool completely before filling, with cheese mixture.

CHEESE CAKE FILLING:

4 (8 oz.) pkgs. cream cheese (left out to soften)
1 1/2 c. granulated sugar
3/4 c. half and half
4 eggs, added one at a time
1 pt. sour cream
1 tbsp. pure vanilla extract
4 tbsp. all purpose flour (heaping)

In large mixing bowl with electric beater, combine softened cream cheese, sour cream, half and half, vanilla and sugar. Starting at low speed and increasing speed gradually higher beat at highest speed until smooth. (Scrape sides of bowl as you go.) Add 1 egg and 1 tablespoon flour at a time, beat thoroughly after each addition, until all eggs and flour are mixed in.