1 cup sour cream
Preheat oven to 325 degrees Fahrenheit.
Combine graham cracker crumbs, cinnamon, and melted butter. Press the mixture into the bottom and up the sides of the PushPan or spring-form pan.
Bake for 10-12 minutes until the edges begin to brown. Allow to cool completely.
I suggest you bake the cheesecake in a water bath so that it has a smooth and creamy texture and wont crack.
You can either bring a large pot of water to a boil and pour it in the pan after you add the cheesecake, or you can fill your pan now with enough hot water so that it will come 1/2 way up the sides of your springform pan. Place that in the hot oven until ready to bake the cheesecake.
A flat rack inside the roasting pan makes it easy to remove the baked cheesecake.
Beat the cream cheese on medium speed until smooth, scraping down the sides of the bowl and the beater as needed. Add sugar and beat until light and fluffy. Add eggs one at a time and beat until creamy. Add sour cream and vanilla and beat until combined.
Pour 1/3 cup of cheesecake batter into a small bowl. Color it red. Pour 2 tablespoons of batter into another bowl and color it blue.
Pour the colored batter into a squeeze bottle (or use a pastry bag or zip top bag.)
Create the corner of the flag using blue. You can add small little stars or one big star.
Pipe red stripes across the cheesecake.
If you use a PushPan, you’ll need to set the cake on a tall round container, push down on the metal ring, removing it from around the cake.
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