Ingredients
Crust
| 1-1/2 cup | Graham wafer crumbs | | 1/2 cup | butter, melted | | 1/4 cup | sugar (optional) |
Filling
| 1 lb. | cream cheese, softened | | 1/2 cup | sugar | | 3 | eggs |
Topping
| 1-1/2 cup | sour cream | | 1 cup | sugar | | 1/2 cup | unblanched flaked and toasted almonds | | 1 tsp. | vanilla extract | | 1/2 tsp. | cinnamon, or | | to taste |
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Instructions
Crust:
Mix together crust ingredients and press into the bottom of a 9-inch springform pan. Bake at 350°F. for 5 minutes.
Filling:
Beat cheese until fluffy. Add sugar; then beat in eggs until very smooth. Bake at 350°F. for about 20 minutes, or until firm in the center; it may take 30 minutes.
Topping:
Mix sour cream, sugar, and vanilla. Spoon onto cake. Sprinkle with cinnamon and distribute nuts over the top.
Bake at 350°F. for 10 minutes. Cool and refrigerate.
Author's Comments
This cake is better made at least 1 day ahead.
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