Crust
- 14 graham crackers, crushed (1/2 cup)
- 1/4 cup butter, melted
- 1/2 tsp. ground cinnamon
- 1/4 cup sugar

Cheesecake
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoon all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs, sugar and cinnamon with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.




































Notes: The crust smelled amazing; will make it thicker and bake it first next time. The texture could be smoother and there were cracks in the cake, we probably over beat the mixture. We greased the side of the pan and placed a pan of water under the cake, but it still cracked.

Adapted from: All Recipes Chantal's New York Cheesecake