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Grayham Cracker Crust:

1 package Graham crackers (crushed to a fine powder) 

4 Tbsps of melted butter (Mix together with graham cracker powder)

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Cheesecake:

1 1/2 8-ounces bricks of cream cheese, very soft 

6 Tbsps full-fat sour cream

1/4 cup dark brown sugar, packed

1/3 cup granulated sugar

1/8 teaspoon ground cinnamon

1 teaspoons pure vanilla extract

2 large eggs at room temperature

1 Tablespoon bourbon (optional)

2 Tablespoon all-purpose flour

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Santa Hat:

Fresh Strawberries

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Instructions:

Cheesecake:

1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.

2. Add in both sugars, ground cinnamon, and vanilla and beat until just smooth, scraping down the sides and bottom of bowl as needed.

3. Add in the eggs and beat until smooth.Turn the mixer off and, using a rubber spatula, fold in the bourbon, if using. 

4. Stir in the flour, mixing just until combined.

5. Pour filling on top of the partially baked crust. Using a rubber spatula, smooth the top.

6. Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.

7. Turn oven off and let sit for an additional 20 minutes. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 1 hour.

8. Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 

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