Cinnabun Cheesecake

** Recipe from The Cookin' Chemist **

For the crust:
* 1 1/2 c. cinnamon graham crackers, crushed
* 1/4 c. butter, melted
* 2 Tbl. brown sugar

Filling:
* 3 pkg. cream cheese, room temperature
* 1 c. sugar
* 1/2 c. whipping cream
* 4 Lg. eggs
* 2 tsp. vanilla extract
* 1/4 c. all-purpose flour
* 1 c. coarsely crumbled cinnamon graham crackers
* 1 tsp. cinnamon mixed with 1/4 c. sugar* caramel sundae topping

Heat oven to 325. Spray a 9" springform pan with non-stick spray. For crust: mix the graham crumbs, butter & sugar in a bowl & press into bottom of the pan.   In the bowl of a mixer, beat cream cheese, 1 c. of sugar, & whipping cream until smooth. Stop to scrape bowl with a spatula often. Mix 3-4 min. until very smooth. Mix in eggs, flour, & vanilla and continue to beat until smooth for another 3 min.  Pour about 1/3 of filling on top of prepared crust. Layer a handful of crushed graham crackers & sprinkle with the cinnamon-sugar mixture. Repeat with another layer of filling & crackers. You may have to spoon the filling over the crackers & spread it carefully to cover the previous layer. Top with the last 1/3 of filling & a final topping of crackers and cinnamon-sugar.  Bake 45-55 min. or until cheesecake only jiggles slightly in the middle when shook (possibly closer to an hour - just keep checking on it and add a few minutes at a time). Do not take cheesecake out of the oven. Turn oven off & crack door slightly. Allow cake to cool in this manner for 1 hr. Remove & allow to cool further to room temp. Refrigerate for at least 6 hrs. or overnight before serving.