1 1/2 cups graham cracker crumbs (I used the Ninja and ground up whole crackers)
Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven. I had to use my large, flat bottom skillet, make sure the springform pan will fit inside the water bath pan.
Make crust: Mix graham cracker crumbs and cinnamon; add butter. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment (I didn’t have any so didn’t do this, the bottom had to be scraped up, I don’t recommend not using it). Wrap 2 pieces of heavy duty foil around bottom of pan so water can’t get in the edges. Freeze until filling is prepared.
Make filling: Use your stand mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. At least 3 minutes. Scrape down sides of bowl. Whisk eggs in a bowl and add to cream cheese mixture. Blend just until eggs are incorporated.
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, about 50 minutes. Do not use a tooth pick or any other object to test doneness. Once golden on top, turn off oven and leave oven door open to let cheesecake set completely (no more than 10 minutes). Mine had had a little indention in the middle that popped up while sitting in the turned off oven. Remove cake to a wire rack to cool.
Make topping: Combine sour cream and sugar and spread over cake. Cover and refrigerate at least 4 hours. Remove springform, cut and serve cold. Enjoy.
Adapted from myrecipes.com