Cheesecake

Crush the biscuits coarsely and place them in a food processor with room temperature butter and cinnamon. Blend until you get a smooth mixture.

Pour the biscuit mixture into a 24 cm (9.5 inch) springform pan with a removable bottom. Press the mixture firmly into an even base. Bake the crust on the bottom rack at 180°C (356°F) for 10 minutes.

Mix cream cheese and sour cream until smooth and lump-free. Add the remaining ingredients and whisk together. Pour the cheese filling over the baked crust. Lower the oven temperature to 140°C (284°F) and bake the cake for 1 hour to 1 hour and 15 minutes

The cake is done when it has set around the edges but still "wobbles" in the center. That’s when it tastes the best! Let the cake cool completely.

Whip the sour cream and powdered sugar until stiff peaks form, and spread the cream over the cooled cake.