1. Prepare the Crust:

– Preheat the oven to 325°F (163°C).

– In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon.

– Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Press it firmly to ensure it holds together when baked.

– Bake the crust in the preheated oven for 10-12 minutes until golden. Set aside to cool.

2. Prepare the Cheesecake Filling:

– Beat the softened cream cheese in a large mixing bowl with an electric mixer until smooth and creamy, about 2 minutes.

– Add sugar, vanilla extract, and cinnamon. Mix well until combined.

– Add the eggs one at a time, mixing after each addition. Be sure not to overmix.

– Stir in the sour cream and flour until smooth.

3. Assemble the Cheesecake:

– Pour the cheesecake filling onto the cooled graham cracker crust in the springform pan.

– Smooth the top with a spatula for an even layer.

4. Bake the Cheesecake:

– Place the cheesecake in the oven and bake for 55-60 minutes at 325°F (163°C), or until the center is set (it may still wobble slightly).

– Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracks.

5. Cool and Refrigerate:

– After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack.

– Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.

6. Add the Churro Topping:

– Before serving, brush the top of the cheesecake with melted butter.

– In a small bowl, mix sugar and cinnamon, then sprinkle it generously over the cheesecake.

7. Serve and Enjoy:

– Remove the cheesecake from the springform pan and transfer it to a serving platter.

– Slice and serve chilled. Enjoy the combination of creamy cheesecake and sweet cinnamon sugar flavor that tastes just like churros!