Cinnamon Cheesecake

I wanted to make another cereal cheesecake and this fit the bill - with a cinnamon toast crunch base and top, it is a wonderfully creamy cheesecake with an excellent crunch.

1 Box Cinnamon Toast Crunch Cereal
6 Tbl Butter, Melted
32 Ounces Cream Cheese
2/3 Cup Brown Sugar
1 Tbl Cinnamon
1 Tbl Vanilla
1 Tbl Cornstarch
4 Eggs
1 Cup Sour Cream

Line a 10 inch springform pan with parchment OR non stick foil.  Butter well.  Pour 6 cups cereal into a large bowl.  Pour melted butter over the cereal.  Stir until well combined - if some of the cereal breaks, no worries.  Press into the pan and set aside.  Heat oven to 325 degrees.

Mix cream cheese and sugar until fluffy.  Add corn starch, cinnamon and vanilla, mix well.  Add 1 egg at a time, mixing well after each.  Stir in sour cream.

Pour into the prepared crust and bake for 50 minutes.  Turn off the oven, run a knife around the cake and return it to the oven.  Allow the oven to cool then remove cake from oven and cool completely.  Refrigerate until thoroughly chilled.  Top with more cereal before serving.