Hoka Cheesecake

Name: Hoka Cheesecake
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 12 servings.
Ingredients: 2 cups graham cracker crumbs; 1/4 cup sugar; 1/4 teaspoon ground cinnamon; 1/2 cup unsalted butter, melted; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 1/2 cup unsalted butter, melted; 3 tablespoons vanilla extract; 3 large eggs, room temperature, lightly beaten; TOPPING:; 1/2 cup sour cream; 2 tablespoons sugar; 1 tablespoon vanilla extract

The Hoka Cheesecake, named for a beloved local theater, is pretty addicting. It's one of the first recipes I learned when I moved here. For a finishing touch, I sprinkle a few crust crumbs on top. —Beth Ziegenhorn, Oxford, Mississippi

Ingredients

2 cups graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup unsalted butter, melted
3 tablespoons vanilla extract
3 large eggs, room temperature, lightly beaten
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
1 tablespoon vanilla extract

Directions

Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in butter and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking sheet.
Bake until center is almost set, 45-50 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled. Remove rim from pan.