1 (4 ounce) package Treasure Cave Blue Cheese, crumbled
2 cups graham cracker crumbs
1/3 cup melted butter or margarine
2 teaspoons granulated sugar
1/4 teaspoon cinnamon
19 ounces cream cheese
4 eggs
1 cup granulated sugar
4 teaspoons vanilla extract
1 pint dairy sour cream
2 (10 ounce) packages frozen strawberries

Blend crumbs, butter, the 2 teaspoons sugar and cinnamon. Pat into bottom and sides of a 9-inch springform pan. Bake 5 minutes in a 425 degree F oven. Remove; cool.

Beat blue and cream cheeses until smooth. Add eggs one at a time, beating well after each addition. Gradually add the 1 cup sugar. Add 2 teaspoons vanilla extract and whip until smooth. Pour into pan. Bake at 325 degrees F for 1 hour. Remove and increase oven temperature to 425 degrees F. Whip sour cream with remaining vanilla extract. Spread over cake. Return to oven for 15 minutes. Chill.

Spoon strawberries over individual servings.