Sour Cream Cheese Cake Recipe

How to make it

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• In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt.
• Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that’s 3 inches deep.
• In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt.
• Beat at medium-high speed until smooth, about 2 minutes.
• Scrape down the side of the bowl and add the eggs and the almond extract.
• Beat at medium speed until blended.
• Add the sour cream and beat until smooth.
• Pour the batter into the springform pan.
• Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom.
• Set the cheesecake on the rack.
• Cover the slow cooker with a triple layer of paper towels and the lid.
• Turn the cooker to high and cook for 2 hours without peeking.
• Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
• Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour.
• Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
• Heat a sharp, thin-bladed knife under hot water; dry the knife.
• Carefully run the knife around the edge of the cheesecake.
• Release the spring and lift the cheesecake out of the mold.
• Cut into wedges and serve.
• Sprinkle with cinnamon sugar.
• . Chill