Ingredients
15graham crackers,crushed
2tbspbutter,melted
2¼tspcinnamon,divided
32ozcream cheese
1½cupswhite sugar
¾cupmilk
4eggs
1cupsour cream
4tspvanilla extract
¼cupall-purpose flour
2burrito sized tortillas,cut into ¼ inch strips
4tbspbutter,unsalted and melted
¼cupsugar
2tspCinnamon
Preparation
Preheat oven to 350 degrees F.
Spray a 9-inch springform pan with baking spray.
Mix graham cracker crumbs, ¼ teaspoon cinnamon and melted butter. Push into an even layer in the bottom of the springform pan.
In your stand mixer, add the cream cheese and sugar. Beat until smooth. Add in the milk, and the eggs one at a time. Add in the sour cream, vanilla, 2 teaspoons of cinnamon, and flour and beat until smooth.
Add the mixture to the springform pan.
Wrap the bottom of the pan with some foil and put it into a water bath. To make a water bath find a pan with 2-inch walls or higher and add 1inch of hot water. Add the cheesecake pan that has the outside wrapped with foil to that pan.
Bake for 45 minutes.
Toss your tortilla strips with the melted butter.
Add the 2 teaspoons of cinnamon to the sugar and toss with the tortilla strips.
Open the door to the oven and quickly top your cheesecake with the sugary tortillas.
Bake for an additional 15 minutes.
Let it sit in the oven for another hour or so with the door cracked open.
