preheat oven 325°

place roasting pan in oven with enough water to go half way up the sides of the molds

combine Graham cracker crumbs, cinnamon and melted butter

spoon 1 tablespoon into each heart cavity

press crumbs into even crust

refrigerate until ready to fill with cheese cake

beat cream cheese on medium-high until smooth

add sugar and beat for one minute

add eggs and beat until creamy (1-2 min)

add sour cream, and vanilla. mixing just to combine

divide filling and add food coloring

pour into heart molding

place molds into roasting pan

back in water bath for 22-25 minutes

when baked thoroughly the cheese cake should jiggle, but not soupy

remove and allow to cool at room temperature for one hour

freeze for 2 hours

if they do not pop right it, then they need to freeze longer.

squeeze a few drops of red coloring, to paint words on the hearts

too much food coloring, makes the letters bleed

words will dry while being refrigerated

store in fridge for several days, or freeze for up to a month

store in air tight container. to keep the condensation from developing, art a piece of paper towel, that is larger that the containers lid, across the underside of the lid. close and seal.