Snickerdoodle Cheesecake

Yield: 12 servings
Prep Time: 25 min
Cook Time: 40min

Ingredients:

CRUST:
10-ounces shortbread cookies, finely crushed or ground in food processor (I used gluten-free sugar cookies)
1 tablespoon granulated white sugar
1/4 cup (4 tablespoons) butter, melted
FILLING:
Two 8-ounce packages cream cheese (I used low-fat), at room temperature
One 8-ounce carton sour cream
1 cup granulated white sugar
2 tablespoons Gold Medal® All-Purpose Flour (or gluten-free flour blend)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
TOPPING:
1 tablespoon granulated white sugar mixed with 1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees F.
2. Prepare the crust:
In a medium bowl stir together cookie crumbs and sugar. Stir in melted butter and mix until combined. Press the crust onto the bottom and 1 1/2-inches up the sides of a 9-inch springform pan.
3. Prepare the filling: In a large bowl, use an electric mixer to combine the cream cheese, sour cream, sugar, flour, vanilla and cinnamon- mix until smooth. Then mix in eggs. Pour the filling into the pan, spreading evenly. Sprinkle with the cinnamon-sugar. Place the springform pan in a shallow baking pan.
4. Bake 40 to 50 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Cool in the springform pan on the wire rack for at least 20 minutes, then use a knife to loosen the crust from the sides of the pan. Cool 30 minutes more, then remove sides of the pan. Cool the cheesecake completely, then cover and chill for at least 4 hours before serving.

http://www.recipegirl.com/2014/03/17/snickerdoodle-cheesecake/