Snickerdoodle Cheesecake

1. Stage

Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty aluminum foil (about 18 inches square). Wrap the foil securely around the pan. Mix the cracker crumbs and melted butter. Press them onto the bottom and 1-1/2 inches up the sides of the prepared pan. Editor's Tip: The more tightly the cracker crumbs are packed, the less crumbly the baked crust will be. Use your fingertips to press the crumbs up the side of the pan and the flat of your hand to smooth the bottom. Finally, use the bottom of a drinking glass to evenly flatten the base.

2. Stage

Beat the cream cheese and 3/4 cup of sugar until smooth. Beat in the cinnamon and vanilla. Editor's Tip: It takes time to transform cream cheese and sugar into a fluffy filling, so you may want to use a stand or hand mixer to make the job easier. Wait to add the vanilla until you can no longer see sugar granules in the bowl.

3. Stage

Add the eggs and beat on low speed just until blended. Fold in the baking chips. Editor's Tip: It might be tempting to throw the cream cheese, sugar and eggs in a bowl and turn on the mixer. However, overbeating the eggs whips air into the batter, making the cheesecake crack. So wait to add the eggs until the other ingredients are mixed.

4. Stage

Pour the filling into the crust. Place the springform pan in a larger baking pan. Add 1 inch of hot water to the larger pan.

5. Stage

Bake the cheesecake until the center is just set and the top appears dull, 70 to 80 minutes. Remove the springform pan from the water bath. Cool the cheesecake on a wire rack for 10 minutes.

6. Stage

Loosen the sides of the cheesecake from the pan with a knife and remove the foil. Let the cheesecake cool for one hour longer. Refrigerate it overnight, covering the cake when it has completely cooled.

7. Stage

Remove the rim from the pan. Mix the sour cream and the remaining 1/4 cup of sugar. Spread the topping over the cheesecake.