Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Combine cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.

Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.

Beat the cream cheese in a large mixing bowl until smooth. Add granulated sugar and continue beating until well combined.

Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla extract and sour cream.

Pour the filling over the cooled crust, smoothing the top with a spatula.

Mix cinnamon and sugar for the topping in a small bowl. Sprinkle half of this mixture over the cheesecake filling.

Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.

Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.

Remove from the oven, sprinkle with the remaining cinnamon-sugar topping, and let it cool completely at room temperature.

Refrigerate the cheesecake for at least 4 hours, or overnight, until it's thoroughly chilled and set.

Before serving, carefully run a knife around the edges of the pan to loosen the cheesecake, then release and remove the springform pan's sides.

Slice and serve chilled. For clean slices, dip the knife in hot water and wipe it dry between cuts.