16 zwieback, crushed to coarse crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 teaspoons cinnamon

Filling:
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 pint sour cream, at room temperature

Directions:
Make the crust: Preheat the oven to 350°F. Mix all of the ingredients in a bowl. Press the crumbs over the base and 1 inch up the side of a 9 inch springform pan and refrigerate while you prepare the filling.

Make the Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs, one at a time. Beat in the vanilla and sour cream until blended.

Pour the filling into the crust and set the pan on a baking sheet. Bake on the middle shelf of the oven for 50 minutes, or until the edge of the cheese pie is set but the middle still jiggles slightly. Let cool, then refrigerate overnight and serve cold.

Makes 8 servings.

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