Preparation / Directions:
In a food processor or blender, grind the cookies into moderately fine-textured crumbs. Add the sugar, cinnamon and salt and process briefly to blend. Transfer to a bowl, pour the butter over the crumbs and toss with a fork to moisten evenly. Gently press the crumbs evenly over the bottom and sides of a 9 inch springform pan.
Preheat the oven to 350F. In a food processor, combine the cream cheese, sugar, salt and eggs; blend until smooth, scraping down the sides of the container as necessary. Add the sour cream (see note), lemon juice, bourbon, vanilla and butter and blend.
Pour the filling into the cookie-crumb shell and bake in the middle of the oven for 45 minutes. Turn off the oven, prop the oven door open slightly and allow the cake to rest in the oven for 1 hour. Cool on a rack and refrigerate for at least 8 hours.
Note: If the container of the food processor is not large enough, add only 1 cup of sour cream. Pour about half the mixture into a mixing bowl; add the remaining 2 cups of sour cream to the processor and blend. Combine both batches in the mixing bowl and stir to blend.
(this recipe recommends making it the day before to let the flavours meld)