Your favorite cookie in a cheesecake! This Snickerdoodle Cheesecake is a family favorite!
Preheat oven to 350°F.
Mix flour, cinnamon, and salt in large bowl. Cut in butter with pastry blender or a food processor until mixture resembles pea-size crumbs.
Add ice water, a tablespoon at a time, tossing dough with a fork or pulsing after each addition. Add enough water so that dough comes together.
Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap. Refrigerate 30 minutes.
Roll dough on a lightly floured surface from center to edges into a circle, about 1/4-inch thick. (For easier rolling without additional flour, place dough between 2 sheets of wax paper before rolling.)
Carefully place pie crust on rolling pin and transfer to an 8-inch or 9-inch deep dish pie pan. Flip crust onto the pie pan. Gently press the pie crust onto bottom and up sides of the pan. Trim pie crust using the top of the pie pan as a guide. (Reserve any remaining dough to make pie crust decorations if desired.)
Bake for 10 minutes. Set aside to cool before filling.
Pour cream cheese mixture into crust-lined pie pan, spreading evenly.
In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle with cinnamon-sugar mixture.
Bake for 40 to 50 minutes or until cheesecake is dark brown. Cool in pan on a wire rack for 15 minutes.
Cover and chill for at least 4 hours before serving.