Baked Cheese Cake

1 can Holland Rusk
1 tsp cinnamon
1/2 C sugar
1/4 butter, melted

3-8 oz. pkg cream cheese, softened
4 eggs
1 C sugar
1 tsp vanilla

1/2 pint sour cream
2 Tbl sugar
1/2 tsp vanilla

Preheat oven to 375.

Crush rusk into crumbs. Set aside 1/3 C crumbs to sprinkle on top. Combine remaining crumbs with cinnamon and sugar. Melt butter and add to crumb mix. When well mixed, line 10-inch spring form pan with mix. Press with thumbs until smooth. The crust may ride up the sides of the pan a bit, but that's okay.

Cream cheese well. Add eggs, sugar, and vanilla. Mix well with hand or stand mixer. Pour into crust. Bake for 25 minutes. Remove from oven and allow to cool for 10 minutes. The center should still be slightly giggly.

Increase oven temperature to 475.

Mix all topping ingredients together well. Carefully spread over cake like icing. When the oven is hot, bake again for 5 minutes.

Remove from oven and allow to cool for 20 minutes. Sprinkle with crumbs. Let cake completely cool. Refrigerate for 24 hours before serving.

Serve plain or with your favorite cheese cake toppings.