Christmas Cheesecake

It has kind of been a tradition to make Cheesecake for a crowd on Christmas but this year, I decided to make lots of different cheesecakes. We had several families and the missionaries over and since cream cheese was on sale, it was cheaper then buying them.
This recipe is out of the Lion House Recipe Book and I always use it for plain cheesecake I made a raspberry sauce with danish desert and served on the side. I also made a chocolate one which was everyone's favorite and a pumpkin cheesecake. I thought the pumpkin was to die for but it slid out of the fridge and fell on the floor while it was setting up so we saved what we could but had to throw most away. I will make it again.

Cheesecake
Crust:
6 tablespoons butter, melted
26 graham crackers, crushed (1 graham cracker = half a sheet)
6 tablespoons sugar
3/4 teaspoon cinnamon

Mix together and press into 9" springform pan. Bake at 350 for 5 minutes. Let cool.

Center layer:
4 eggs, well beaten
1 cup sugar
3 (8-oz) packages cream cheese, softened
1 teaspoon vanilla

Beat until smooth and pour over crust. Bake 30-40 minutes at 350, then let cool for 30 minutes.

Top layer:
3 cups sour cream
3 tablespoons sugar
3/4 teaspoon vanilla

Blend together and pour over cooled cake. Bake at 475 for 5 minutes. Cool for 1/2 hour then place in fridge until ready to serve. Best if made the day before serving. Top with fresh fruit or pie fillings.

To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door while the cake is baking or cooling inside the oven.

Note: To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.