Decadent Cheesecake

Ingredients

• 2 cups graham cracker crumbs, for crust
• 1/2 cup sugar, for crust
• 1/2 tsp. ground cinnamon, for crust
• 6 Tbsp. I Can't Believe It's Not Butter!® Spread, melted, for crust
• 4 packages (8 oz. ea.) cream cheese, softened
• 1 1/2 cup sugar
• 1/2 cup I Can't Believe It's Not Butter!® Spread, melted
• 1/4 cup all-purpose flour
• 1/4 cup lemon juice
• 7 eggs, slightly beaten
• 2 cups heavy or whipping cream
• 1/2 cup evaporated milk
• 2 tsp. vanilla extract

Directions

1. Place 13 x 9-inch pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
2. Combine graham cracker crumbs, 1/2 cup sugar and cinnamon in medium bowl. Blend in 6 tablespoons melted I Can't Believe It's Not Butter!® Spread. Press crumb mixture on bottom and halfway up sides in 10-inch springform pan; set aside.
3. Beat cream cheese with remaining 1-1/2 cups sugar in large bowl with electric mixer 3 minutes or until smooth. Beat in remaining 1/2 cup melted Spread, flour and lemon juice. Gradually beat in eggs, cream, milk and vanilla until smooth. Pour into prepared pan. Arrange pan on middle rack in oven.
4. Bake 1 hour. Decrease oven temperature to 300° and bake an additional 30 minutes or until almost set in center. Turn off oven without opening the door and let cheesecake stand in oven 1 hour. Cool completely on wire rack. Cover and refrigerate overnight.

• Best if made 1 day ahead.