Cinnamon Cheesecake

Crust:
1-1/2 cups Graham Cracker Crumbs
1/4 cup butter, melted
2 Tbsp brown sugar

Filling:
3 pkgs (8 oz each)Cream Cheese, softened
3/4 cup granulated sugar
3/4 cup Sour Cream
1 heaping Tbsp all-purpose flour
2 tsp ground cinnamon
2 extra-large eggs + 1 egg yolk

Preheat oven to 325^ F.

Mix graham crumbs, butter and brown sugar; press onto bottom of 9-inch springform pan.

Beat cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream, flour and cinnamon; mix well. Add eggs and yolk, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Cheesecake is not my favorite dessert, but John loves the stuff and he says this was a winner! IMO, as cheesecakes go, this one was pretty good. I would have liked the crust to be a bit crunchier, but it'll do. I served it with a bit of the Blue Cranberry Sauce I made earlier spooned over each slice.

Next Day:  This cheesecake is REALLY good the next day.  I suggest making it ahead of time from now on!

I don't remember where I found the recipe, but I think it might have been on the Philadelphia Cream Cheese webpage. Or maybe Honey Maid graham crackers.