Instructions: Stir together crushed wafers and cinnamon with a fork. Pour in butter, and stir until mixture is moist. Press mixture into a 9 inch spring-form pan, forming a crust just over 1 inch high around the sides. You might think you need more wafers, but you dont. Press patiently until a tight, thin layer forms.

Chill until needed. Preheat oven to 350 degrees with baking sheet on center rack.

In an electric mixer, whisk cream cheese until creamy and fluffy. Add eggs, 2/3 cup sugar and seeds from vanilla bean, and whisk until very smooth. Scrape bowl with a spatula to break up lumps. Pour into crust and place on baking sheet. Bake 25 minutes.

Meanwhile, blend sour cream with the remaining 3 tablespoons sugar. After 25 minutes, remove cake from oven and let sit 5 minutes. Increase oven temperature to 450 degrees. Gently spoon sour cream mixture on top and spread evenly. Return cake to oven and bake 7 minutes. Cool on a wire rack.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. -

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