Sour Cream Cheesecake With Vanilla Bean

• 18 Nabisco chocolate wafers, finely crushed
• 1/4 teaspoon cinnamon
• 1/4 cup butter, melted
• 1 pound cream cheese, room temperature
• 2 eggs at room temperature, lightly beaten
• 23 cup plus 3 tablespoons sugar
• 1 vanilla bean, split in half lengthwise and seeds scraped
• 1 1/2 cups sour cream

1. In a bowl stir together crushed wafers and cinnamon with a fork.
2. Pour in butter, and stir until mixture is moist.
3. Press mixture into a 9-inch springform pan, forming a crust just over 1 inch high around the sides.
4. You might think you need more wafers, but you don't.
5. Press patiently until a tight, thin layer forms.
6. Chill until needed.
7. Heat oven to 350 degrees with baking sheet on center rack.
8. In an electric mixer, whisk cream cheese until creamy and fluffy.
9. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and whisk until very smooth.
10. Scrape bowl with a spatula to break up lumps.
11. Pour into crust, and place on baking sheet.
12. Bake 25 minutes.
13. Meanwhile, blend sour cream with 3 tablespoons sugar.
14. After 25 minutes, remove cake from oven, and let sit 5 minutes.
15. Increase oven heat to 450 degrees.
16. Gently spoon sour cream mixture on top, and spread evenly.
17. Return cake to oven, and bake 7 minutes.
18. Cool on a wire rack.

chocolate wafers, cinnamon, butter, cream cheese, eggs, sugar, vanilla bean, sour cream

Taken from cooking.nytimes.com/recipes/7210 (may not work)