Snickerdoodle Cheesecake

What would my day be without a dessert for you to try? This is nice, easy and super delicious. You could also serve with a warm caramel drizzle over the top….just sayin’

• 2 x 8 oz. pkgs. Cream cheese
• 3 large eggs, lightly beaten
• 1 pkg. Peak Frean shortbread cookies, (10 oz)  finely crushed
• 1 Tbsp. brown sugar
• pinch of ground cinnamon
• 1/4 cup melted butter
• 8 oz. sour cream
• 1 cup sugar
• 2 tbsp. flour
• 2 tsp. vanilla
• 1/2 tsp. ground cinnamon
• 1 tbsp. sugar
• 1/2 tsp. ground cinnamon

While the oven is heating 350 degrees, allow the cheese and butter to reach room temperature. To make the crust stir together the cookies, sugar, pinch of cinnamon and stir in the melted butter. Press onto bottom and 1  1/2 inches up the side of a 9″ springform pan.

In a large bowl, beat together the cheese, sour cream,  1 cup sugar, flour, vanilla and 1/2 tsp. cinnamon until completely smooth. Add the eggs, beating to incorporate.

In a small bowl,  mix together the sugar and cinnamon. Pour the cheese mixture into the pan and sprinkle the top with the cinnamon/sugar mixture.

Place the pan inside a larger pan. Bake for 45-50 minutes or until a 3″ edge appears set when gently shaken. Cool in the pan for 15 minutes and with a sharp knife, run around the edge of the pan to release crust. Cool another 30 minutes then remove sides of the pan. Cool completely on a rack, then cover and chill for 4-5 hours before serving.

Who knew this could be the best yet?