Heat oven to 350°

Grease 10" spring form pan

Crush the vanilla wafer cookies, mix in 1/4 C sugar and cinnamon. Pour in the pan.

Add melted butter to cookie mixture and mold to the bottom and sides of the pan.

In a large mixing bowl, add the cream cheese and beat until smooth.

Add the remaining sugar and continue beating until smooth.

Add sour cream

Add eggs one at a time while mixing

Add vanilla, lemon zest and flour all while mixing. Batter should be smooth.

Pour mixture in the crusted spring form pan.

If you have fruit to swirl in you can now.

Bake 350° for 50 min. With a pan of water on the rack below. This limits cracking.

Remove once a toothpick inserted in the middle comes out clean. Cake will be jiggley, this is normal.

Cool on wire rack for 2 hrs, then cover and put in the refrigerator over night.

To remove from the pan, run a knife around the edge of cheesecake and open the ring and lift it off.