SNICKERDOODLE CHEESECAKE

SNICKERDOODLE CHEESECAKE
Better Homes and Gardens  Nov 2013

Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours

2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon

1. Allow cream cheese and eggs to stand at room temperature 30 minutes.  Meanwhile, preheat oven to 350 degrees.  For crust, in a medium bowl stir together crushed cookies and 1 T sugar.  Stir in melted butter until combined.  Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth.  Stir in eggs.
3.  IN a small bowl stir together 1T sugar and 1/2 t cinnamon.  Pour cream cheese mixture into pan, spreading evenly.  Sprinkle with cinnamon sugar mixture.  Place springform pan in a shallow baking pan.
4.  Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken.  Cool in springform pan on wire rack 15 minutes.  Using a knife, loosen crust from sides of pan.  Cool 30 minutes more.  Remove sides of pan; cool cheesecake completely on wire rack.  Cover and chill at least 4 hours before serving.  Makes 12 servings.