Snickerdoodle Cheesecake

Preparation

1. Preheat oven to 350 degrees. I used a 9 inch springform pan, and sprayed it with nonstick baking spray. 
2. Turn the snickerdoodle cookies into crumbs. 
3. In a medium-sized bowl, combine the snickerdoodle cookie crumbs, granulated sugar, and butter. 
4. Lightly press the snickerdoodle cookie crumb mixture into pan so the bottom and sides are completely covered. 
5. In a large bowl, combine the cream cheese, sour cream, and granulated sugar. Mix well. 
6. Add the eggs and pure vanilla extract to the bowl, and mix well.
7. Place pan on baking sheet. This protects the bottom of the crust from burning, and makes it easier to move the pan in and out of the oven.
8. Spoon cream cheese mixture on top of snickerdoodle cookie crust. Smooth the mixture well so it completely covers the crust. 
9. Bake for about 50 minutes, or until edges are slightly golden and the center no longer wobbles.
10. Remove snickerdoodle cheesecake from oven. Let cake completely cool. Cover cake, and refrigerate it for at least 4 hours or overnight before serving.
11. Release latch from springform pan so sides release. If you're using a regular pan then run a sharp knife around the edges of the cake.
12. Combine cinnamon and granulated sugar to make cinnamon sugar. Garnish cake with cinnamon sugar and mini snickerdoodle cookies.  
13. To easily cut the snickerdoodle cheesecake, heat a knife under hot water for a minute and then wipe knife dry. Cut into the cake, and wipe knife clean after each cut.