1 lb. cream cheese, softened
1 1/2 c. sugar
3 eggs

Beat cream cheese until fluffy and add 1/2 cup sugar and eggs, one at a time. Beat until smooth and pour into prepared crust. Bake in pre-heated oven 15 to 20 minutes at 350 degrees. Cool 10 minutes. Ground cinnamon 1 tsp. vanilla 3 c. slivered almonds or chopped nuts

Combine sour cream with last 1 cup sugar and vanilla. Spoon over cooled cheesecake. Dust with cinnamon and cover with nuts. (I like to use chopped walnuts and mix together with cinnamon). Return to oven and bake 10 minutes. Cool then chill 12 to 24 hours.

CRUST:

2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter

Blend and put into spring form pan. Bake 5 minutes at 350 degrees. Cool before filling.