Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper for easy removal later.
2. Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir until evenly mixed. Add the melted butter and mix until the crumbs are fully coated and the mixture holds together when pressed.
3. Press the Crust: Press the graham cracker mixture evenly into the bottom of the springform pan. Use the back of a spoon to pack it tightly.
4. Bake the Crust: Place the crust in the preheated oven and bake for 10-12 minutes, or until lightly golden. Let it cool completely while you prepare the filling.

Make the Filling

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. This may take about 3 minutes. Be sure to scrape the sides of the bowl to ensure everything is mixed well.
2. Add the Sugar and Flour: Gradually add the sugar and flour, mixing until smooth. Scrape the sides of the bowl again to ensure the mixture is evenly combined.
3. Incorporate the Sour Cream and Cream: Add the sour cream and heavy cream to the mixture. Continue mixing until smooth and well combined.
4. Add the Eggs: Add the eggs one at a time, mixing well after each addition. It’s important not to over-mix at this stage to prevent air bubbles from forming in the batter.
5. Add Vanilla: Stir in the vanilla extract until incorporated.

Bake the Cheesecake

1. Prepare for Baking: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
2. Water Bath (Optional but Recommended): To prevent cracks and ensure even baking, you can place the springform pan in a large roasting pan filled with about 1 inch of hot water. This will create a gentle steam environment, helping the cheesecake bake evenly.
3. Bake: Place the pan in the oven and bake for 60-75 minutes, or until the edges are set and the center is just slightly jiggly. Avoid opening the oven door frequently to maintain an even temperature.
4. Turn Off the Oven: Once the cheesecake is done, turn off the oven and let it cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

Cool and Chill

1. Cool Completely: After the cheesecake has cooled for an hour in the oven, remove it from the water bath (if using) and let it cool completely on a wire rack.
2. Chill: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop and the texture to firm up.

Serve and Enjoy

1. Top with Fresh Fruit: Just before serving, top the cheesecake with fresh berries or a drizzle of fruit preserves for added flavor and color. You can also add whipped cream or a dollop of sour cream for extra richness.
2. Slice and Serve: Run a knife around the edge of the cheesecake to loosen it from the sides of the pan, then remove the sides of the springform pan. Slice the cheesecake into wedges and serve.