Warm cinnamon, butter, and vanilla come together for a delicious spin on the classic dessert.

For the crust:

For the Cheesecake Filling:

For the Churro Topping:

1. Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon together.
Stir in the melted butter until the mixture is evenly combined and crumbly.
Press the mixture into the bottom of a 9-inch springform pan, making sure to press it down evenly to form a solid crust.
Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
Add the sugar and vanilla extract, and beat until fully combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream (if using) and flour, and continue to beat until smooth.
Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the Cheesecake:

Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set and only slightly jiggles when you shake the pan.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually (this helps prevent cracking).
After 1 hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack.
Once cooled, refrigerate for at least 4 hours or overnight for best results.

4. Make the Churro Topping:

In a small bowl, combine the sugar and cinnamon for the churro topping.
Once the cheesecake has fully chilled, brush the top of the cheesecake with melted butter.
Sprinkle the cinnamon-sugar mixture evenly over the top of the cheesecake to give it a "churro" flavor.

5. Serve: