Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper on the bottom. Grease the sides of the pan.
- In a small bowl, combine the vanilla wafer crumbs, sugar, ground cinnamon, and melted butter. Mix until everything is well-coated and the texture is crumbly.
- Press the mixture into the bottom of the springform pan, making sure it’s even and packed down. You can also press some of it up the sides of the pan to create a crust around the cheesecake.
- Bake the crust in the preheated oven for 10 minutes, then set it aside to cool. Once the crust is cooled, wrap the sides of the pan in aluminum foil to prevent any water from seeping in during the water bath.
Step 2: Make the Cheesecake Filling
- Reduce the oven temperature to 300°F (148°C).
- In a large mixing bowl, beat the room temperature cream cheese, sugar, and flour together on low speed until fully combined and smooth. Scrape the sides of the bowl as needed to make sure everything is incorporated.
- Add the sour cream, vanilla extract, and ground cinnamon, and beat on low speed until smooth.
- Add the eggs one at a time, mixing slowly after each addition to avoid overmixing. Scrape the sides of the bowl and ensure everything is well-blended.
Step 3: Make the Cinnamon Filling
- In a medium bowl, mix the brown sugar, cinnamon, and flour. Stir in the melted butter until everything is well combined and has a paste-like consistency.
Step 4: Layer the Cheesecake
- Sprinkle 1/4 of the cinnamon filling over the cooled crust.
- Add 1/3 of the cheesecake filling on top of the cinnamon mixture, spreading it out gently.
- Repeat layering the cinnamon filling and cheesecake filling two more times, making sure the cinnamon mixture is evenly distributed between the layers of cheesecake filling.
- Sprinkle the remaining cinnamon filling on top of the cheesecake.
Step 5: Bake the Cheesecake
- Place the springform pan into a larger pan (such as a roasting pan) and add enough warm water to the outer pan to reach about halfway up the sides of the springform pan. This water bath helps cook the cheesecake evenly and prevents cracking.
- Bake the cheesecake for 1 hour and 20 minutes. The center should be set but still slightly jiggly.
- Turn off the oven, but leave the cheesecake inside for another 30 minutes to cool gradually. Then, crack the oven door and let the cheesecake continue cooling for 30 more minutes.
- Once the cheesecake has cooled slightly, remove it from the oven and the water bath, and set it aside to cool to room temperature. Refrigerate for at least 4-5 hours, or overnight, until fully set.
Step 6: Make the Cream Cheese Frosting
- While the cheesecake is chilling, prepare the cream cheese frosting. Beat the cream cheese and butter together until smooth and creamy.
- Add the vanilla extract and powdered sugar, mixing until well combined. Gradually add the heavy cream to adjust the consistency, and beat until smooth and fluffy.
Step 7: Assemble the Cheesecake
- Once the cheesecake is fully chilled, carefully remove it from the springform pan and transfer it to a serving platter.
- Pipe the cream cheese frosting in a spiral design over the top of the cheesecake. You can use a piping bag for a decorative effect or simply spread it on with a spatula.
- Store the cheesecake in the fridge until ready to serve. It’s best enjoyed within 4-5 days.