Preheat the oven to 350 degrees F and grease a 9 inch springform pan with a non-stick cooking spray.

Add the graham crackers to a food processor.

Pulse until the crackers are a fine crumb consistency.  Then add in the butter and pulse until well combined.

Then press the mixture into the bottom and slightly up the sides of the springform pan to form the crust.

Bake for 10 minutes.  Then remove and place on a wire rack to cool completely.

Combine the cinnamon crumble ingredients together in a small mixing bowl with a fork to form a nice crumble.

FOR THE CHEESECAKE LAYER:

Add the cream cheese to a stand up mixer with a paddle attachment and cream for 5-6 minutes until the cream cheese is light and fluffy and there are no lumps in the cream cheese.

Then put the mixer on low speed and add in the sugar and flour.  Then mix for 1-2 minutes until combined.

Then add in the vanilla extract and the eggs 1 at a time.

Make sure that the egg is fully combined before adding the next one.

Once the eggs are combined, add in the heavy whipping cream and mix for 1-2 minutes.

Pour 1/3 of the cheesecake mixture into the springform pan on top of the crust.

Top with 1/3 of the cinnamon crumble layer and gently press the cinnamon crumble into the cheesecake layer.

Repeat these layers 2 more times finishing with the cinnamon crumble on top.

Place the cheesecake in the oven in the center and bake for 15 minutes.

Then turn the oven temperature down to 200 degrees F but do not remove the cheesecake.

Then bake for 1 hour and 20-30 minutes until the edges are set but the center is still jiggly.

Then turn the oven off and crack the oven door but do not remove the cheesecake.  Let the cheesecake cool in the oven for 15-20 minutes before removing.

Then move the cheesecake to a wire rack to cool completely to room temperature.

Then chill the cheesecake in the refrigerator for at least 4 hours but overnight is preferred.

Carefully remove the sides of the springform pan after the cheesecake has set.