Snickerdoodle Cheesecake (Print Version)

# Ingredients:

01 - Cream cheese, room temperature - 32 ounces.
02 - Granulated sugar - 1 1/2 cups.
03 - Ground cinnamon - 1 tablespoon.
04 - Vanilla extract - 1 tablespoon.
05 - Large eggs - 3.
06 - Egg yolk - 1.
07 - Sour cream - 1 cup.
08 - Cornstarch - 2 tablespoons.
09 - Heavy cream - 1/2 cup.
10 - Cinnamon graham crackers - 18 sheets.
11 - Sugar for crust - 3 tablespoons.
12 - Cinnamon for crust - 1/2 teaspoon.
13 - Salted butter, melted - 8 tablespoons.
14 - Salt - 1 pinch.
15 - Heavy whipping cream - 2 cups.
16 - Sugar for topping - 1/2 cup.
17 - Snickerdoodle cookies - 4-5 cookies.

# Instructions:

01 - Heat oven to 325°F. Blend graham crackers until fine. Mix with sugar, cinnamon, and melted butter.
02 - Press mixture into springform pan bottom and sides. Bake 12 minutes. Cool.
03 - Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in cinnamon, sour cream, cream, cornstarch, and vanilla until combined.
04 - Boil 6 cups water. Place cheesecake on middle rack, water bath below.
05 - Bake 1 hour 15 minutes. Turn off oven, crack door, cool 30 minutes. Cool to room temp, then chill 4+ hours.
06 - Blend cookies to crumbs. Whip cream with sugar until stiff peaks form. Fold in cookie crumbs.
07 - Pipe or spread whipped cream on chilled cheesecake. Sprinkle with remaining crumbs.

# Notes:

01 - Can use homemade or store-bought cookies.
02 - Overnight chilling recommended.
03 - Water bath prevents cracking.

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