1. Prepare the Crust

• Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. This step ensures that your cheesecake won’t stick to the pan.
• In a small bowl, combine the vanilla wafer crumbs, sugar, and cinnamon. Add the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
• Press the mixture firmly into the bottom of the pan, ensuring it’s even. You can also press it slightly up the sides of the pan for added structure.
• Bake the crust for 10 minutes. Once done, remove from the oven and set aside to cool.

2. Make the Cheesecake Filling

• Reduce the oven temperature to 300°F (148°C).
• In a large mixing bowl, combine the cream cheese, sugar, and flour. Using a hand mixer or stand mixer, beat the mixture on low speed until smooth. Avoid mixing at high speed to reduce the risk of air bubbles, which can cause cracks in your cheesecake.
• Add the sour cream, vanilla extract, and cinnamon. Continue mixing until everything is fully incorporated.
• Add the eggs one at a time, mixing slowly after each addition to ensure the batter stays smooth. Scrape the sides of the bowl as needed. Set the cheesecake filling aside.

3. Prepare the Cinnamon Filling

• In a medium-sized bowl, combine the brown sugar, cinnamon, and flour. Stir in the melted butter until the mixture forms a thick paste. This will create the cinnamon ribbons inside the cheesecake.

4. Layer the Cheesecake

• Sprinkle about 1/4 of the cinnamon filling over the bottom of the prepared crust.
• Spread about 1/3 of the cheesecake filling over the cinnamon layer.
• Repeat this layering process two more times, alternating between the cinnamon filling and cheesecake filling. Finish with a layer of the remaining cinnamon filling on top.

5. Bake the Cheesecake

• Prepare a water bath by placing the springform pan inside a larger pan. Fill the outer pan with warm water until it reaches halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 20 minutes. The center should be set but still slightly jiggly.
• Once done, turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to cool slightly.
• Crack the oven door open and let the cheesecake cool for another 30 minutes. This gradual cooling helps prevent cracks.
• Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for 4-5 hours or overnight.

6. Make the Frosting

• In a mixer, beat together the cream cheese and butter until smooth and creamy.
• Add the vanilla extract and powdered sugar and continue mixing until well combined.
• Gradually add the heavy cream to achieve your desired consistency. The frosting should be thick but spreadable.

7. Decorate and Serve

• Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter.
• Pipe the cream cheese frosting in a spiral design over the top of the cheesecake for a decorative finish.
• Store the cheesecake in the refrigerator until ready to serve. It’s best enjoyed within 4-5 days.