Step 1

Preheat oven to 350°F.

Step 2

Add the melted butter to the snickerdoodle cookie crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If you are using store-bought cookies, you may need to add more butter.

Step 3

Pour the coated snickerdoodle crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter.

Step 4

Bake for 10 minutes at 350°F. While baking, prepare the topping and filling.

Step 5

In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Set aside until you have made the filling.

Step 6

In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and ½ teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.

Step 7

After the crust has baked for 10 minutes, pour the cream cheese mixture into the pan, spreading evenly with a spoon or off-set spatula.

Step 8

Sprinkle the cinnamon sugar topping over the filling as evenly as possible.

Step 9

Bake for 40-50 minutes or until the cheesecake is dark brown and does not giggle aggressively in the center. Remove from the oven and cool in the pan on a wire rack for 15 minutes.

Step 10

Cover and chill for at least 4 hours before serving.