2 c. graham cracker crumbs
1/2 c. sugar
1/2 c. butter
1/2 tsp. cinnamon
3 (8 oz.) pkg. cream cheese
5 eggs
1 c. sugar
1/2 tsp. vanilla
2 1/2 c. sour cream
1 1/2 tsp. vanilla
1/3 c. sugar
Choice of fruit pie mixes for toppings (black cherry is a favorite at our house)

Combine crumbs, sugar, butter and cinnamon in a 9x13x2 inch Pyrex dish. Pat firmly onto bottom of dish. Cook in microwave on high for 2 minutes.

Beat cream cheese until smooth, stir in eggs, one at a time. Mix in sugar and vanilla. Pour onto crust. Microwave on high for 15 minutes, turning every 4 minutes.

Combine sour cream, sugar and vanilla. Blend well. Pour mixture over cheesecake. Return to microwave and cook on high for 1 minute, 15 seconds. Cool 15 minutes. Refrigerate for 3-4 hours before serving. If stored overnight, cover with clear wrap.

Serve with an assortment of pie fillings as toppings or cover with a filling just before serving. For special events, heat a topping and flambe with warm brandy.

This recipe can be made the night before and it travels well!