• Preheat oven to 300 degrees F. Mix graham cracker crumbs, sugar, butter and cinnamon. Press firmly into bottom and sides of a 9-or 10-inch springform pan. Set aside.

  Beat cream cheese; gradually add sugar a little at a time. Mix well so the sugar and cream cheese are smooth and incorporated. Scrape edges. Add eggs one at a time mix until smooth. Add in vanilla. Use a spatula to scrape edges and bottom of the bowl, mix so there are no remaining lumps.

  Pour filling into crust, bake 1 hour and 10 minutes.

  Whip sour cream, sugar and vanilla. Remove cheesecake and pour topping carefully on top of cheesecake and return to oven for 10 minutes more. Cool 25 minutes or so before removing sides from pan. Use a butter knife or tool to scrap around the edge before opening and lifting the springform pan.

  I like to allow mine to cool enough that I can add plastic wrap over the top without it causing condensation. It will still get a little bit in the fridge, but you can remove the wrap and dab the top with a paper towel if needed.

  Refrigerate until ready to serve. (I like to make it the day before or give myself 6-8 hours of setting time in the fridge). Makes 10-12 servings. 

  Recipe (slightly altered) from Lion House 

Strawberry topping

• Slice strawberries to look like a rose.

  For a simple topping, I like to add a few large spoonfuls of strawberry preserves to a bowl and add 1/2 teaspoon or so of lemon extract. You can also add in some chopped up fresh strawberries. Mix and enjoy!