• Preheat oven to 475 degrees place a large baking dish (one the cheesecake can fit in) filled with about 1-inch water into the oven while it preheats.
• In a food processor add the graham crackers and pulse until fine. In a large bowl add the graham cracker crumbs, cinnamon, and melted butter and mix with a fork until combined.
• Place a small piece of parchment paper into the 9-inch springform pan and add the crumb mixture and press gently. Take two large pieces of foil and lay them down making an X. Place the 9-inch springform pan in the center and wrap the pieces of foil around the outside bottom of the pan, to prevent water from leaking in while it's baking in the water bath.
• Using a stand mixer or electric mixer, beat the room temperature cream cheese, sugar, sour cream, and vanilla for a couple of minutes until smooth and creamy making sure to scrape down the sides.
• In a medium bowl whisk the eggs and add them a little at a time into the cream cheese mixture just until combined.
• Pour the filling into the crust and carefully place it into the water bath.
• Bake for 12 minutes then reduce heat to 350 degrees and bake another 50-60 minutes, or until set but still a little wobbly in the center.
• Remove cheesecake and place on a wire cooling rack to cool for about 4 hours or overnight.

For the sour cream topping

• Combine the cup sour cream, sugar, and vanilla.
• Remove cheesecake from the springform pan. Spread the topping over the top, slice, and serve. Garnish with fresh fruit if desired.
• Makes 12 servings