1 teaspoon vanilla extract
4 large eggs
For the Crumble Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon (optional
Preparation
Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove from the oven and let it cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the sour cream and vanilla extract, and mix until well combined.
Add the eggs one at a time, beating well after each addition.
Pour the cheesecake filling over the cooled crust in the springform pan.
Prepare the Crumble Topping:
In a medium bowl, combine the flour, sugar, and cinnamon (if using).
Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the cheesecake filling.
Bake the Cheesecake:
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