1 cup crushed cinnamon graham crackers
3 tablespoons butter, softened
24 ounces cream cheese
1 cup white sugar
4 eggs, beaten
1 pint sour cream
1 cup heavy whipping cream
1 tablespoon vanilla extract

Preheat oven to 350 degrees.

In a small bowl, combine the cracker crumbs and butter.

Coat the bottom of a 9-inch springform pan.

In a large bowl, mix cream cheese and sugar until smooth.

Stir in eggs, sour cream, heavy cream, and vanilla.

Pour into pan.

Bake for 1 hour and 15 minutes.

Turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes.

Take out and cool to room temperature.

Refrigerate for 3 to 4 hours before serving.