• Pre-heat Oven to 350° F.
• Prepare the springform pan with cooking spray. Be sure to spray both the bottom and sides.
• Using a food processor grind the Toast Yay! cookies until coursely chopped. There should be some fine dust and some more chunky pieces.
  1 Package Toast-Yay! Girl Scout Cookies
• Melt 5 tbsp. butter in microwave for 1 minute.
  5 Tbsp. Unsalted Butter
• Add the melted butter to the ground cookies and mix with a fork until combined.
  5 Tbsp. Unsalted Butter, 1 Package Toast-Yay! Girl Scout Cookies
• Pour the mixture into the prepared spingform pan and cover the entire base using hands to pack down and smooth.
• Bake for 15 minutes until the crust is golden.
• Remove from oven and allow to cool completely.

Cheesecake

• Preheat oven to 325° F.
• Beat the creamcheese, sugar, ground cinnamon and vanilla until smooth and creamy.
  16 ounce Full fat cream cheese, 1/2 cup Sugar, 2 tsp Vanilla extract, 2 tsp Ground Cinnamon
• Scrape bowl and turn onto low speed.
• Add eggs one at a time mixing well in between. Be sure to scrape the bottom and sides of the bowl. The consistency will be liquidy.
  2 Eggs
• Pour the cheesecake into the prepared crust.
• Place the cheesecake on a middle rack in the preheated oven.
• Bake for 45 minutes, leaving oven closed. This will help to avoid cracks.
• After 45 minutes turn the oven off and allow the cheesecake to continue cooking for 15 minutes.
• After 15 minutes crack the oven door and allow the cheesecake to cool for an additional 15 minutes.
• Remove the cheesecake and refrigerate for at least 4 hours ahead of serving.