Snickerdoodle Cheesecake

(Courtesy of Better Homes and Gardens)

Ingredients:
2 pkgs. (8 oz. each) cream cheese
3 eggs, lightly beaten
1 pkg. (10 oz.) shortbread cookies, finely crushed
1 Tbsp. sugar
1/4 c. butter, melted
1 carton (8 oz.) sour cream
1 c. sugar
2 Tbsp. all-purpose flour
2 tsp. vanilla
1/2 tsp. ground cinnamon
1 Tbsp. sugar
1/2 tsp. ground cinnamon

Directions:
Allow cream cheese and eggs to stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees.  For crust, in a medium bowl stir together crushed cookies and 1 Tbsp. sugar.  Stir in melted butter until combined.  Press mixture onto bottom and 1 1/2 inches up sides of a 9 inch springform pan.

In a large mixing bowl, beat together cream cheese, sour cream, 1 c. sugar, flour, vanilla and 1/2 tsp. cinnamon with an electric mixer on medium speed until smooth.  Stir in eggs.

In a small bowl, stir together 1 Tbsp. sugar and 1/2 tsp. cinnamon.  Pour cream cheese mixture into pan, spreading evenly.  Sprinkle with cinnamon-sugar mixture.  Place springform pan in a shallow baking dish.

Bake 40-50 minutes or until a 2 1/2 inch area around the outside edge appears set when gently shaken.  Cook 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.