Okay, here ya go...
Your 9" round pie pan makes 6 Cups. To double (12 Cups), use 10x10" square pan
CRUST: 10”x10” pan (12 CUPS)
2 2/3 C graham cracker crumbs
2/3 C brown sugar
1 tsp cinnamon
2/3 C melted butter
FILLING:
3 8-oz packages cream cheese (24 oz total)
4 eggs
1 C granulated sugar
1 tsp vanilla extract
TOPPING
2 C sour cream
Having made over a hundred cheesecakes, I'd like to comment on the instructions.
DO NOT beat the eggs with the rest of the ingredients. Beat the cream cheese (at room temperature) until smooth, add sugar and vanilla and beat until no longer gritty. Add eggs and beat on low until blended. You want to avoid beating air into the batter or it will rise/fall/crack.
The last ingredient (topping) should be the sour cream...not cream cheese, and you may not need a full 2 cups. I used to top my cheesecakes with sour cream, but I always sweetened that with sugar and a splash of vanilla. Otherwise, it's like a blob of sour cream on top of a cheese enchilada. Check out New York style cheesecakes for referral.
