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1
Preheat oven to 325u00b0F
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2
For the crust: In a mixing bowl, stir the 2 cups ground graham crackers, 1/2 teaspoon of ground cinnamon, and the melted stick of butter until mixture is entirely moist and spread evenly
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3
Lightly coat an 8 inch springform pan with a non-stick cooking spray
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4
Dump the contents of the mixing bowl into the springform pan and spread evenly along the bottom
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5
For the filling: Using an electric mixer, beat the 16 Oz. cream cheese until smooth and free of lumps in a large mixing bowl
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6
Continue by adding eggs one at a time until each one is evenly combined
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7
Gradually add sugar to the mix and beat until creamy
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8
Add the 1 pint sour cream and 1/2 tablespoon of vanilla extract to the bowl, mix until even, be careful of overbeating
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9
Pour the filling into the springform pan and smooth with spatula
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10
Set the pan on a large piece of aluminium foil and fold the sides up around it
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11
Place the springform pan inside of a large roasting pan
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12
Pour boiling water into the roasting pan until it reaches halfway up the springform pan
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13
Put in oven and bake for 45 minutes
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14
After baking, place in refrigerator for 4 hours or until solid
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15
Pour fruit filling of choice on the cheesecake, slice and enjoy!
