• Preheat oven to 325°F

Prepare Graham Cracker Crust

• Combine the graham cracker crumbs, sugar, and cinnamon in a medium-sized bowl. Add the melted butter and stir until blended. It will create a coarse crumb mixture.

  Spread the crust ingredients across the bottom of a 9” springform pan. Use a measuring cup to push the ingredients evenly across the bottom of the pan and the side of the cup to push the ingredients up the side of the pan to create a tall edge that goes all the way around.

Blend the Vanilla Cheesecake Filling Ingredients

• In a 2-cup glass measuring cup, blend the eggs, lemon juice and vanilla extract. Set aside.
• Soften the cream cheese by unwrapping each piece, placing them on a microwave-safe plate and warming it in the microwave for 15 seconds. Check the cream cheese, and microwave for an additional 10-15 seconds until the cream cheese is soft. Or, place the cream cheese at room temperature for about 20 minutes.

  Place the softened cream cheese in a large bowl or the bowl of your mixer, and stir using the mixer's beater or a sturdy spoon until creamy.

  Add the sugar and blend until smooth.

  Then add the contents of the glass measuring cup - eggs, lemon juice and vanilla extract.

  Stir until well blended and smooth.

  Add ½ cup of sour cream and blend again until combined.
• Pour the filling ingredients into the prepared graham cracker crust. Use the tines of a fork to gently fold the crust's top edge onto the cheesecake's surface, forming a rim of graham cracker around the edge.
• Place the pan on a baking sheet and place in the preheated oven.

  Bake for 45-55 minutes. Check it as 45 minutes.

  The cheesecake should wiggle like jello in the center, but not appear liquidy.

  Look for slight cracks around the edges of the cheesecake, another sign that it’s ready to come out of the oven. Do not overbake.

  Place the springform pan with the baked cheesecake on a cooling rack and let it cool at room temperature. Once cooled, gently release the springform edge of the baking pan and remove it.

  Cover the baked cheesecake with plastic wrap and refrigerate. I like to remove it from the fridge about 30 minutes before serving.

  Slice and serve.