1 c. graham cracker crumbs
2 tbsp. sugar
1/2 tsp. cinnamon
3 tbsp. butter, melted

Mix all ingredients together and pack on bottom and up sides of a 10 inch spring pan and place in refrigerator while mixing cheesecake.

FILLING:

4 (8 oz. each) pkgs. cream cheese
1 c. sugar
4 eggs
8 oz. sour cream
1/2 tsp. vanilla
1/2 tsp. lemon juice

Cream cheese and sugar thoroughly. Add 4 eggs, one by one, mixing well after each. Add lemon juice, vanilla and sour cream; mix well. Spread into crust lined springform pan. Bake in preheated oven at 325 degrees for 40-45 minutes. TURN OVEN OFF and let cake sit in closed oven for 30 minutes. Remove from oven and allow to cool in pan. When cool, cover with your favorite pie filling. Serve or refrigerate until needed.