For the crust: (If you don't have prepared graham crumbs: use about 18 graham crackers and and process until coarse crumbs are formed). Add remaining crust ingredients: margarine/butter, sugar(s), and cinnamon and process until blended, approximately 5 to 6 seconds. Press into a sprayed 10-inch springform pan. Wipe bowl and blade with paper towels.
For the filling: Process cheeses with sugar until blended, about 15 seconds. Add eggs and vanilla extract. Process until smooth and creamy, approximately 20 to 30 seconds. Pour over crust.
Place a pie plate half-filled with water on the lowest rack of oven. Place cheesecake on the middle rack. Bake for approximately 50 to 60 minutes. When done, edges will be set but center will jiggle slightly. Turn off heat and let cheesecake cool in oven with door partly open for about 1 hour. It will firm up during this time.
Refrigerate and chill approximately 3-4 hours.
Variations: You can substitute chocolate or vanilla wafers in the crust. You can use all granulated white sugar or all brown sugar in the crust. You can substitute 4 egg whites for 2 of the eggs in the filling. You can substitute 2 Tbs. of lemon juice for the vanilla in the filling. Fresh berries is our favorite topping. For mini cheese cakes: Omit crust. Line muffin tins with 24 paper liners. Place a vanilla wafer in each liner. Top with cheesecake mixture. Bake in preheated 360 degree oven for approximately 12 minutes, until set. Refrigerate. You can top each with fresh berries or spoonful of thick jam.