4 (8 oz.) pkgs. cream cheese
1 (16 oz.) container sour cream
4 eggs
1 3/4 c. sugar
4 tsp. vanilla
2 c. graham cracker crumbs
1/3 stick butter
Cinnamon

Melt butter. Mix with graham crackers and 1/4 cup sugar. Sprinkle in cinnamon to taste. Press in 9-inch springform pan.

Mix softened cream cheese and 1 1/2 cups sugar until smooth. Add 4 eggs, at room temperature, one at a time. Continue mixing until smooth and fluffy. Add vanilla, then sour cream. Mix until batter is bubbly. Pour into pan. Preheat oven. Bake at 325 to 350 degrees for 60-70 minutes until mixture rises and is light brown on top. Turn off oven and allow cheesecake to cool down in oven for 1 hour (oven door ajar). Chill and serve.