-CINNAMON CRUMB CRUST-
1 1/2 c Graham cracker crumbs, about 1 ts Ground cinnamon
1/4 c Sugar Butter; melted
FILLING
2 Eggs 1 ts Vanilla
1/2 c Sugar 1 ts Grand Marnier
16 oz Cream cheese; softened
SOUR CREAM TOPPING
2 c Sour cream 1 ts Vanilla
6 tb Sugar 1 ts Grand Marnier
Place crumbs in mixing bowl and add 1/4 cup sugar and cinnamon, then
stir in 1/3 cup butter. More butter, up to 3/4 cup, may be added if
needed. Butter an 8-inch springform pan on bottom and sides. Sprinkle
thin layer of crumbs on bottom of pan and press down with metal
1/4-cup measure. Pat crumbs on sides and press into position with
side of measuring cup. Work around sides with fingers to make crumbs
of even height. Any remaining crumbs may be added to bottom crust.
Bake crust at 350F 5 minutes.
To make filling, beat eggs until light, then add 1/2 cup sugar and
beat 5 minutes. Add cream cheese and 1 teaspoon each vanilla and
Grand Marnier and mix well. Turn into Crumb Crust and bake at 375F 20
minutes. Cool 15 minutes.
To make topping, blend sour cream, 6 tablespoons sugar and 1 teaspoon
each vanilla and Grand Marnier well, then pour over filling and bake
at 475F 5 minutes. Cool cake then chill overnight before serving.
Yields
16 servings