1. Prepare the Crust:

1. Preheat the oven to 325°F (160°C).

2. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).

3. Stir in the melted butter and mix until the crumbs are evenly coated and the mixture sticks together.

4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon to press down evenly.

5. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and allow it to cool while you prepare the filling.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the Philadelphia Cream Cheese with an electric mixer on medium speed until smooth and creamy (about 3 minutes).

2. Add the sugar and vanilla extract, and continue to beat until combined and smooth.

3. Add the eggs, one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl.

4. Add the sour cream and flour (if using), and mix until smooth and fully incorporated.

5. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

3. Bake the Cheesecake:

1. Reduce the oven temperature to 300°F (150°C).

2. Place the springform pan on the middle rack of the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

4. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours, or overnight.

4. Add the Topping (Optional):

1. Before serving, top the cheesecake with fresh fruit, whipped cream, or fruit compote. You can also drizzle a fruit glaze over the top for extra flavor.

Serving:

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

– Slice and serve chilled for the best flavor and texture!