Vanilla Cheesecake

Crust:
1 ½ C. graham cracker crumbs (12 whole crackers)
3 T. sugar
½ t. ground cinnamon
½ C. unsalted butter, melted

Filling:
4 8 oz. pkg. cream cheese, room temp.
2 T. plain flour
¼ t. salt
1 ¼ C. sugar
½ C. sour cream
1 T. vanilla
3 large eggs, room temp.

Preheat oven to 300°
Make crust—all ingredients at once. Press into bottom & 2 in. up sides of 9-inch springform pan.
For filling, combine cream cheese, flour & salt; beat until fluffy and smooth, about 3 minutes. Add sugar, sour cream & vanilla. Add eggs, one at a time. Bake until filling is set, but center still jiggles slightly, 60-70 minutes. Cool on rack to room temp. Cover & refrigerate until well chilled (I like to leave it overnight).