Your favorite cookie in a cheesecake! This Snickerdoodle Cheesecake is a family favorite!
Preheat oven to 350°F.
Add the melted butter to the snickerdoodle cookie crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If you are using store-bought cookies, you may need to add more butter.
Pour the coated snickerdoodle crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Set aside.
In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.
Pour the cream cheese mixture into the crust-lined 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.