Warning: Highly Addictive! Cinnamon Cheesecake – a very old recipe from Grandma

Instructions:

1. Prepare the crust:
   Crush the oat cookies in a food processor or with a rolling pin until finely crumbled. Melt the butter and mix it with the cookie crumbs until well combined. Press the mixture evenly into the bottom of a 24 cm (9.5 inch) springform pan, pressing it down firmly. Chill the base in the fridge for about 10 minutes to set.

2. Make the filling:
   In a bowl, mix the quark, cream cheese, eggs, cream, sugar, butter, and vanilla sugar until smooth and creamy. Add the ground cinnamon and mix thoroughly. It’s important to use high-quality Ceylon cinnamon for the best flavor.

3. Bake the cheesecake:
   Pour the filling evenly over the chilled crust in the springform pan. Bake in a preheated oven at 160°C fan (320°F convection) for about 60 minutes. The cheesecake is done when the filling is set but still slightly wobbly in the center. If the top browns too quickly, simply cover it with aluminum foil and continue baking.

4. Cool and serve:
   Remove the cheesecake from the oven and let it cool completely. Once well cooled, carefully release it from the springform pan. Serve with freshly whipped cream if desired.