Step 1 Preheat oven to 150°C. Lightly grease a 22 cm springform tin.
Step 2 Place Arnott’s Farmbake Butter Shortbread cookies and cinnamon in bowl of food processor and pulse until mixture resembles crumbs. Add melted butter and pulse until combined. Press mixture evenly into base of tin. Refrigerate until required.
Step 3 To make the filling, in a medium bowl beat together cream cheese, sour cream, sugar and vanilla and beat well for 1-2 minutes. Add eggs one a time, beating well after each addition. Pour mixture over cookie base. Bake for 1 hour or until set.
Step 4 Turn oven off and leave the cheesecake in the oven with the door ajar until completely cooled, this will help prevent the cheesecake from cracking.