Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
3. Press the mixture firmly into the bottom of the springform pan to form an even layer.
4. Bake for 10 minutes, then remove from the oven and let cool completely.

Step 2: Make the Filling

1. In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer on medium speed.
2. Add the granulated sugar, brown sugar, and cinnamon, and beat until well combined.
3. Add the eggs one at a time, beating on low speed after each addition to avoid incorporating too much air.
4. Mix in the vanilla extract and sour cream until just combined.

Step 3: Assemble and Bake

1. Pour the filling over the cooled crust, smoothing the top with a spatula.
2. Place the springform pan on a baking sheet to catch any drips.
3. Bake in the preheated oven for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 4: Add the Topping

1. In a small bowl, mix the sugar and cinnamon for the topping.
2. Once the cheesecake has cooled to room temperature, sprinkle the cinnamon-sugar mixture evenly over the top.
3. Chill the cheesecake in the refrigerator for at least 4–6 hours, or overnight, to set completely.

Step 5: Garnish and Serve

1. Before serving, add dollops of whipped cream around the edges if desired.
2. Slice and serve chilled, enjoying the creamy filling and crunchy topping.