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.

2 cups chocolate wafer crumbs (cookies)
3/4 teaspoon cinnamon
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons unsweetened cocoa powder
3 eggs (room temperature)
1 teaspoon vanilla
8 ounce bar Hershey’s milk chocolate
3 cups whipping cream (not whipped)
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

Mix wafer crumbs with cinnamon. Blend in butter with fork.

Press crumbs firmly against bottom and sides of well-greased 9″ springform pan and chill.

Beat cream cheese until smooth.

Combine 1 cup sugar and cocoa; add to cream cheese.

Beat in eggs, one at a time. Add vanilla and mix in melted chocolate.

Beat in whipping cream; then pour in well-chilled pie shell.

Bake at 350 degrees for 1 hour to 1-1/4 hours. Cake will seem quite liquidy when removed from oven.

Let cool and chill at least 24 hours before serving.

Remove sides of springform pan to serve.

Garnish with sour cream topping by combining sour cream, sugar, and vanilla until well blended.

Spread on top of cheesecake.

Sprinkle with chopped nuts or slivered chocolate pieces.