Prepare the Crust:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the springform pan.
4. Bake for 8-10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
2. Gradually add sugar, mixing well after each addition.
3. Add eggs one at a time, beating on low speed until just combined.
4. Stir in vanilla extract, cinnamon, and sour cream, mixing until smooth.
5. Pour the filling over the cooled crust, spreading evenly.

3. Bake the Cheesecake:

1. Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
2. Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour.

4. Chill the Cheesecake:

1. Bring the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight to set fully.

5. Add the Cinnamon-Sugar Topping:

1. In a small bowl, combine granulated sugar and cinnamon.
2. Sprinkle the mixture generously over the chilled cheesecake.
3. Slice and serve, garnished with whipped cream if desired.