Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides. It’s essential to avoid the cake sticking!
In a bowl, mix the crust ingredients—vanilla wafer crumbs, sugar, ground cinnamon, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes and then set aside to cool.
Reduce the oven temperature to 300°F. In a mixing bowl, beat the cream cheese, sugar, and flour until smooth. Add in the sour cream, vanilla, and cinnamon, mixing until well combined. Incorporate the eggs one at a time, mixing just until blended after each addition.
Now, for the cinnamon filling! Combine the brown sugar, ground cinnamon, and flour in a separate bowl. Stir in the melted butter until it resembles a crumbly mixture.
Layer the cinnamon filling and cheesecake filling in the cooled crust, finishing with a layer of cinnamon mixture on top.
Place the cheesecake in a water bath and bake for 1 hour and 20 minutes. Once done, let it cool gradually in the oven before moving it to the refrigerator.
For the frosting, blend the cream cheese and butter together. Add the vanilla and powdered sugar, then thin with heavy cream if necessary to reach your desired consistency.
Finally, decorate the cheesecake with the fluffy frosting just before serving. Enjoy every moment of your culinary creation!