#Ingredients :
Crust:
1.5 Cups Graham Cracker Crumbs
1/4 Cup Brown Sugar
6 Tablespoons Butter melted
1 Teaspoon Cinnamon
Filling
16 Ounces Cream Cheese 2 packages, softened
1/2 Cup Sour Cream room temperature
2/3 Cup Sugar
2 Large Eggs room temperature
1 Tablespoon Vanilla
Cinnamon Swirl
4 Tablespoons Butter melted
1 Cup Dark Brown Sugar
1 Teaspoon Cinnamon
1/4 Cup Flour
Directions:
Crust: Preheat an oven to 350 degrees. In a bowl, combine the melted butter, graham crackers, brown sugar and cinnamon until it appears to be wet sand. Press into an 8×8″ baking dish and bake for 8 minutes. Remove to cool.
Filling: Turn the oven down to 325. Using a blender, stand mixer, or hand mixer, combine the cream cheese, sugar and vanilla until smooth. Add the sour cream and beat until smooth again. Add the eggs, one at a time until smooth. Pour half of the filling over the crust, dot with cinnamon swirl (directions below) and carefully swirl with a knife. Repeat filling and swirling one more time. Bake at 325 for 30-40 minutes or until the middle doesn’t jiggle too much. (Don’t overbake- you want a little jiggling.) Refrigerate two hours to set.
Cinnamon Swirl: Stir the flour, brown sugar, cinnamon and butter together until smooth.
