This flavorful recipe is a perfect dessert to top off any summertime meal!

Snickerdoodle Cheesecake

Ingredients

2 cups cinnamon graham cracker crumbs (about 14 whole crackers)
1/2 cup butter, melted
3 — 8 oz. packages cream cheese, softened
1 cup sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1-1/2 cups cinnamon baking chips
2 cups sour cream

Directions

~Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil and wrap foil securely around pan.

~Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan.

~Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add one inch of hot water to larger pan.

~Bake until center is just set and top appears dull, 70 to 80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.

~Refrigerate overnight, covering when completely cooled.

~Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake.