3tbspvanilla extract the higher quality, the more intense the flavor
1 ½tbspvanilla paste
Gluten Free Crust
Add the graham crackers to a blender and pulse until they form a sandy texture with fine crumbs.
Pour the crumbs into a bowl with the melted butter and the cinnamon. Mix until fully combined.
Spray a 9"springform pan with non stick baking spray. Pres the crumbs into the bottom of the pan and up onto the sides. You can use the bottom of a measuring cup to help make them even and firmly compacted.
Place in the fridge until you are ready for the filling.
Preheat oven to 325 degrees. In a mixing bowl add the sugar, eggs, and vanilla bean paste. Mix on high for 5 minutes. The mixture should be light and fluffy and the sugar mostly dissolved.
Add the room temperature cream cheese and mix for 3 minutes. It should be fully incorporated and smooth.
Add the remaining ingredients and mix for 3 more minutes. The mixture will be thick and creamy.
Slowly pour into the prepared springform pan. Place it on the center rack in the center of the oven.
Bake for 45 minutes. Do not open the oven door during this time.
Remove and allow to sit out for 1 hour, cooling off and coming to room temperature.
Refrigerate for 4 hours. Slice and enjoy!
I have tested many different varieties of Dairy Free products and found that using Toffuti and Kite Hill give the best results. You can use either for the cream cheese/sour cream mixture, or a combination of the two.