• 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 and gradually add sugar a little at a time. The trick to making this cheesecake extra creaming is beating the cream cheese and sugar really well before adding the eggs. I like to whip the mixture until it is very smooth and fluffy. Scrape edges, beat again. Now add the eggs one at a time and mix just until smooth and incorporated. Stir in vanilla bean paste or extract. Use a spatula to scrape edges and bottom of the bowl, make sure there are no remaining lumps.

  Pour filling into crust, bake 1 hour and 5 minutes.

  Whip sour cream, sugar and vanilla. Remove cheesecake from the oven and pour topping evenly on top of cheesecake. Spread with a spatula (lightly and carefully) 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 slowly opening and lifting the springform pan.

  I like to allow mine to cool enough to room temperature 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. 

Strawberry topping

• Slice strawberries to look like a rose if desired .

  For a simple and delicious topping, I like to add 1/2 cup Bonne Maman strawberry preserves to a bowl and add 1/2 teaspoon of lemon extract. You can also add in some chopped up fresh strawberries. Mix and enjoy, it adds such a delicious tart touch to the cheesecake!