Snickerdoodle Cheesecake

• 2 cups cinnamon graham cracker crumbs (about 14 whole crackers)
• 1/2 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1-1/2 cups cinnamon baking chips
• 2 cups sour cream

1. Preheat oven to 325u0b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan.
3. Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake.

graham cracker crumbs, butter, cream cheese, sugar, ground cinnamon, vanilla, eggs, cinnamon baking chips, sour cream

Taken from www.tasteofhome.com/recipes/snickerdoodle-cheesecake/ (may not work)