Snickerdoodle Cheesecake

Ingredients

Crust:

• 30 cookies- mashed into crumbs you can use sugar cookies, gingersnap or even graham crackers
• 1/4 cup sugar
• 5 Tablespoons butter- melted

Filling:

• 4 8 oz packs cream cheese- room temperature
• 3/4 cup brown sugar- packed
• 3 Tablespoons flour
• 1 Tablespoon cinnamon
• 2 teaspoon vanilla extract
• 2/3 cup heavy whipping cream
• 3 eggs

Topping:

• 2 Tablespoons granulated sugar
• 2 teaspoons cinnamon

Instructions

Filling:

1. In the bowl of a stand mixer equipped with a paddle attachment, add the cream cheese and cream for 2-3 minutes or until fluffy and there are no lumps.
2. Add the brown sugar and flour and mix until just combined.
3. Add the cinnamon and vanilla and mix until just combined.
4. With the mixer on low speed, slowly pour the heavy cream. Slowly increase the speed to high and mix on high for 1-2 minutes. Scrape the sides and bottom of the bowl and mix until there are no lumps and the mixture is smooth.
5. Last, add the eggs one at a time, fully incorporating after each addition.
6. Pour the batter into the prepared crust and gently tap the pan on the counter 4-5 times to release any air bubbles.
7. Bake for 15 minutes at 350 then, without opening the oven door, decrease the temperature to 200 and bake for an additional 50-55 minutes or until the center of the cheesecake slightly jiggles.
8. Turn the oven off and crack the door and allow the cheesecake to slowly cool for at least 15 minutes.
9. Remove the cheesecake from the oven and allow to come to room temperature.
10. Combine the sugar and cinnamon for the topping and generously sprinkle over top of the cheesecake and place in the refrigerator for at least 6 hours to overnight.
11. ENJOY!