1 1/4 c. graham cracker crumbs
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter
4 8-oz. packages cream cheese, softened
1 c. sugar
2 tsp. lemon juice
1 tsp. vanilla extract
Preheat oven to 300° F.
Lightly grease a 9-inch springform pan, or spray with nonstick spray.
To crush the graham crackers, put a few graham crackers in a ziplock bag. Roll over them with a rolling pin until they are crushed. Open the bag and tip it into your measuring cup. Repeat until you have 1 1/4 c.
In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
Melt the butter (the microwave is the easiest way to do this). Pour the butter into the crumbs and work it until it forms a somewhat clumpy mess.
Press into the bottom of the springform pan.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until blended.
Add lemon juice, vanilla extract, and one egg. Beat until just blended.
Add remaining eggs, one at a time, beating after each addition until the batter is smooth.
Pour filling into crust.
Bake in the center of a 300° F oven for 1 hour 15 minutes, or until set except in the very center.
Cool to room temperature on wire rack.
Cover, refrigerate three hours or overnight.
Serve garnished with fresh berries.
Or you can spoon canned pie filling over the top for the classic diner version.