1 1/2 c. graham cracker crumbs
3/4 c. sugar
1 tsp. cinnamon
1/3 c. butter, melted
2 eggs
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. vanilla
1 tsp. Grand Marnier
Sour Cream Topping (recipe follows)

Place crumbs in mixing bowl and add 1/4 cup sugar and cinnamon, then stir in butter. More butter, up to 3/4 cup, may be added if needed. Butter an 8-inch spring-form pan on bottom and sides. Sprinkle a thin layer of crumbs on bottom of pan and press down with a metal 1/4-cup measure. Pat crumbs on sides and press into position with side of measuring cup. Work around sides with fingers to make crumbs of even height. Any remaining crumbs may be added to bottom crust.

Bake crust at 350 degrees for 5 minutes. To make filling, beat eggs until light, then add 1/2 cup sugar and beat 5 minutes. Add cream cheese, vanilla and Grand Marnier and mix well. Turn into prepared crust and bake at 375 degrees for 20 minutes. Cool 15 minutes, then pour sour cream topping over filling and bake at 475 degrees for 5 minutes. Cool cake and chill overnight before serving.

SOUR CREAM TOPPING:

1 pt. sour cream
6 tbsp. sugar
1 tsp. vanilla
1 tsp. Grand Marnier

Blend sour cream, sugar, vanilla, and Grand Marnier well, then pour over filling and bake as directed above.