Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup confectioners' sugar
• 1 teaspoon ground cinnamon
• 12 ounces cream cheese, at room temperature
• 3/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1 cup sour cream
• 3 1/2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. For the graham cracker crust: Preheat the oven to 350 degrees F.
2. Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
3. For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
4. For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.