Cheesecake

Crust

1½ cups graham cracker crumbs, rolled fine

3 tablespoons sugar

6 tablespoons butter or margarine

1 teaspoon cinnamon

Thoroughly mix ingredients.  Press firmly into a 9 or 10-inch pie pan, lining bottom and sides; set aside.

Filling

1½ pounds (3 8-ounce packages) softened cream cheese

1 cup sugar

3 eggs

¾ teaspoon vanilla

Beat cream cheese well.  Add sugar a little at a time; add eggs one at a time; add vanilla.  Combine thoroughly.  Pour into crust; fill to within ½ inch of top to allow room for topping.  Bake 60 minutes at 300 degrees.

Topping

1 pint (16-ounces) sour cream

3 tablespoons sugar

½ teaspoon vanilla

Whip sour cream; add sugar gradually; add vanilla.  Pour over pie and return to oven.  Bake for 10 minutes at 300 degrees.  Cool.