Begin by preheating your oven to 350°F. Next, you'll need a 9-inch springform pan. Grease it and set it aside for a moment.

In a bowl, combine the cookie crumbs and melted butter. They will form the crust of the cheesecake. When you're done, get the greased springform pan. Press the cookie crumb and butter mixture into the bottom of the pan. Put it in the oven for about 10 minutes then remove it and let it cool off.

In a large mixing bowl, combine the ingredients needed to make the filling for the cake. Beat together the cream cheese, brown sugar, flour, vanilla extract, and cinnamon until they're smooth. Now, add the sour cream. Mix again until everything is well combined. Last, add the eggs one at a time. You'll want to be sure each one is blended in before adding the next one.

Once you're done, pour the cheesecake filling on the cooled crust and spread it out evenly. Sprinkle the cinnamon sugar topping over the cheesecake.

Put the cheesecake in the oven and bake it for 50-55 minutes. When the center of the cheesecake has a slight wobble to it, it's done and you can take it out of the oven.

Once the cheesecake is done baking, turn the oven off. However, don't take the cake out just yet. Leave it inside with the door slightly ajar for 15 minutes. Afterward, take the cheesecake out and let it cool off until it reaches room temp.

After it's cooled off, over the cheesecake and stick it in the fridge for at least 6 hours. Ideally, you would leave it in overnight. When it's time to serve, take the cheesecake out of the springform pa, slice and enjoy every velvety bite!