Recipe - Classic Cheesecake With Cinnamon Crumb Crust

CINNAMON CRUMB CRUST
1 One half cup Graham cracker crumbs, about
One fourth cup Sugar
1 teaspoon Ground cinnamon
Butter; melted

FILLING
2 Eggs
One half cup Sugar
16 ounce Cream cheese; softened
1 teaspoon Vanilla
1 teaspoon Grand Marnier

SOUR CREAM TOPPING
2 cup Sour cream
6 tablespoon Sugar
1 teaspoon Vanilla
1 teaspoon Grand Marnier

Place crumbs in mixing bowl and add One fourth cup sugar and cinnamon, then stir
in 1/3 cup butter. More butter, up to Three fourths cup, may be added if needed.
Butter an 8inch springform pan on bottom and sides. Sprinkle thin layer of
crumbs on bottom of pan and press down with metal 1/4cup measure. Pat
crumbs on sides and press into position with side of measuring cup. Work
around sides with fingers to make crumbs of even height. Any remaining
crumbs may be added to bottom crust. Bake crust at 350F 5 minutes.

To make filling, beat eggs until light, then add One half cup sugar and beat 5
minutes. Add cream cheese and 1 teaspoon each vanilla and Grand Marnier and
mix well. Turn into Crumb Crust and bake at 375F 20 minutes. Cool 15
minutes.

To make topping, blend sour cream, 6 tablespoons sugar and 1 teaspoon each
vanilla and Grand Marnier well, then pour over filling and bake at 475F 5
minutes. Cool cake then chill overnight before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini