1 ½ Cups Crushed Graham Crackers
1 Teaspoon White Sugar
⅛ Teaspoon Ground Cinnamon (Optional)
¼ Cup Chopped Pecans (Optional)
4 Tablespoons Melted Butter
2 (8 Ounce) Packages Cream Cheese, Softened
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 (16 Ounce) Container Sour Cream
Step 1 Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
Step 2 Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
Step 3 Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
Step 4 Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving. 8 Servings