---CINNAMON CRUMB CRUST---
1 1/2 c  Graham cracker crumbs, about
1/4 c  Sugar
1 ts Ground cinnamon
Butter; melted

-FILLING –
2 Eggs
1/2 c Sugar
16 oz Cream cheese; softened
1 ts Vanilla
1 ts Grand Marnier

-SOUR CREAM TOPPING –
2 c Sour cream
6 tb Sugar
1 ts Vanilla
1 ts Grand Marnier

Place crumbs in mixing bowl and add 1/4 cup sugar and cinnamon, then stir
in 1/3 cup butter. More butter, up to 3/4 cup, may be added if needed.
Butter an 8-inch springform pan on bottom and sides. Sprinkle thin layer of
crumbs on bottom of pan and press down with metal 1/4-cup measure. Pat
crumbs on sides and press into position with side of measuring cup. Work
around sides with fingers to make crumbs of even height. Any remaining
crumbs may be added to bottom crust. Bake crust at 350F 5 minutes.

To make filling, beat eggs until light, then add 1/2 cup sugar and beat 5
minutes. Add cream cheese and 1 teaspoon each vanilla and Grand Marnier and
mix well. Turn into Crumb Crust and bake at 375F 20 minutes. Cool 15
minutes.

To make topping, blend sour cream, 6 tablespoons sugar and 1 teaspoon each
vanilla and Grand Marnier well, then pour over filling and bake at 475F 5
minutes. Cool cake then chill overnight before serving.