All ingredients must be room temperature.

ITALIAN SWEET CRUST:

1 stick butter
1 1/2 c. flour
2 tbsp. sugar
1 tsp. baking powder
1 egg, beaten

Mix all ingredients together. If dough is too sticky, add some flour until it doesn't stick to your fingers. Either roll between wax paper or press into a 13x9x2 inch baking dish with your fingers to bottom and sides.

CHEESE CAKE FILLING:

2 (8 oz.) pkgs. cream cheese
1 c. sugar
4 eggs
Juice of 1/2 lemon mixed with 1 tsp. vanilla
2 tbsp. flour
1 qt. half and half

Beat cream cheese until smooth and fluffy. Gradually add sugar, beating well. Add the eggs one at a time. Add lemon and vanilla. Add the flour, mixing well all the while. Stir in the half and half to the mixture and mix until the texture is very thin.

Pour mixture into baking dish and bake at 325 degrees for 1 - 1 1/2 hours, depending on your oven. During the last 20 minutes sprinkle on cinnamon. The cake rises very high. When cheese cake is done, take it out of the oven. Cool it in the refrigerator overnight.