Classic Creamy Cheesecake

Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1 tsp cinnamon
1/4 cup butter, melted

Filling
32 oz Cream Cheese
1 cup sugar
1 Tbsp lemon juice
1 tsp vanilla
4 eggs

1. Heat oven to 300ºF.  Spray 9in springform pan with cooking spray.  Combine all crust ingredients in medium bowl; blend well.  Press firmly into bottom of springform pan.
2. In large bowl, beat cream cheese on low speed just until smooth, about 30 seconds.  Add sugar; beat on low speed just until blended, about 30 seconds.
3. Add lemon juice, vanilla, and one egg; beat on low speed just until blended.  Add remaining eggs, one at a time, beating on low speed just until blended, scraping bowl after each addition.
4. Pour filling into crust-lined pan.  Bake 1 hour and 15 minutes until edges are puffed and firm and center is almost set.  (Center may appear sunken and will even out when cooling).  Cool completely on wire rack.  Cover; refrigerate at least 4 hours.  Store in refrigerator.