Cinnamon Chip Cheesecake

Crust                                                                                

  1 1/2 Cups Cinnamon Graham                                       

  -Crackers, Crushed                                                         

  5 Tablespoon Butter, Melted                                          

  Filling                                                                             

  16 Ounce Cream Cheese, Softened                               

  3 Large Eggs, Slightly Beaten                                        

  1 Cup Sugar

 10 Oz Cinnamon Chips

 1 Tsp Almond Extract

 1 Tablespoon Cake Flour

24 Ounce Sour Cream

Topping

1 Teaspoon Shortening

Heat oven to 325 degrees.

Combine graham cracker crumbs and 5 Tablespoons melted butter and press into the bottom of a 9 inch spring form pan.  Bake 8 minutes

Increase oven to 350 degrees

Beat cream cheese, 1 cup sugar, cake flour and almond extract on medium speed until well blended.  Add sour cream, beat on low speed until blended.  Add eggs, one at a time, and beat on low speed until blended.

  Do not overbeat.

Pour half of filling in prepared crust.  Reserve 1/3 cup of the chips, put remaining chips evenly over the filling.  Carefully spoon remaining filling over the chips.  Place on a shallow baking pan and bake for 1 hour or until center is almost set.  Remove from oven.  Cool for 10 minutes on a wire rack then use a knife to loosen the cheesecake from the  side of the pan.  Cool completely.

In a small bowl, combine shortening (MUST use shortening, not butter, oil, margarine or spread) and reserved chips.  Microwave on high for 30 seconds and then stir until melted.  Drizzle over cake.  Cover and refrigerate for at least 4 hours.