Snickerdoodle Cheesecake

Crust

• 1/4 cup butter, melted
• 1 1/2 cups finely crushed shortbread cookies
• 1 Tbsp sugar

Filling

• 16-18 oz cream cheese
• 1 cup sugar
• 3 eggs
• 8 oz sour cream
• 2 Tbsp flour
• 2 tsp vanilla
• 1/2 tsp cinnamon

Coating

• 1 Tbsp sugar
• 1/2 tsp cinnamon

1. Preheat oven to 350°F (for pre-made crust, skip to step 6. Use deep dish crust if possible.)
2. Lightly coat 9-inch pie pan with cooking spray
3. In a medium bowl, stir crushed cookies and 1 Tbsp sugar
4. Stir in melted butter until combined.
5. Spread cookies into pie plate, press evenly onto bottom and sides
6. In a large bowl, beat cream cheese, sour cream, 1 cup sugar. flour, vanilla, and 1/2 Tbsp cinnamon until combined (medium on electric mixer)
7. Add eggs one at a time, beating after each just until combined (low on electric mixer)
8. Pour mixture into crust
9. In a small bowl, stir 1 Tbsp sugar and 1/2 tsp cinnamon, then sprinkle on top
10. Bake about 40 minutes or until outside edge appears slightly set
11. Cool for 45 minutes, then chill for 4 hours before serving