1In mixer, combine all of the cheesecake filling ingredients and beat on medium until well mixed. Add eggs one at a time beating well after each.
2Sour Cream Topping: Beat all ingredients until well mixed.
3Pecan Cinnamon Crust: Combine all ingredients and press into the bottom of a spring form pan or cake pan. Make sure to pack it well.
Pour Cheesecake filling into the pan on top of the crust mixture. Bake at 350 degrees for 15 minutes. Remove from oven and cool 15 minutes. Pour Sour Cream Topping onto the cake and bake for 5 more minutes at 350 degrees. Turn off oven and let the cheesecake sit in the hot oven for at least an hour. Sometimes I leave it for 3 hours.
Top with your choice of toppings. I use melted chocolate almond bark, caramel and pecans frequently.