Cinnamon Amaretti Cheesecake

I may be pumpkined out. It's hard for me to admit, but I believe I just have enough desire left for a pumpkin pie on Thanksgiving. Cinnamon on the other hand is something I never get tired of, so I created this quick little cheesecake. This has gotten rave reviews at my cooking classes and wine tasting! I hope you love it as well!

Cinnamon Amaretti Cheesecake

6 ounces Amaretti Cookies, crushed into crumbs
4 Tablespoons Butter, melted
½ teaspoon ground cinnamon

Combine in a small dish and press into a 9 inch springform pan.
Bake crust in a 350 degree, preheated oven for 12 minutes.

FILLING;
16 ounces cream cheese, room temperature
16 ounces Mascarpone cheese, room temperature
1 ¼ cups sugar
1 teaspoon vanilla extract
4 large eggs
1 teaspoon ground cinnamon

In a large mixing bowl, beat cheeses and sugar until smooth. Add cinnamon and vanilla, stir until combined. With your mixer on low, add eggs one at a time, waiting until each is incorporated before adding the next.
Pour filling into baked crust and bake 65 minutes. Remove from oven and allow to cool an hour. Refrigerate for at least 4 hours before serving.