Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and ground cinnamon. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.

Beat cream cheese in a bowl until smooth. Gradually mix in sugar, then add eggs one at a time, followed by vanilla and heavy cream until velvety.

Fold in ground cinnamon and a tablespoon of cinnamon sugar to the filling.

Pour filling into the crust and bake for 50-60 minutes until edges are set but the center is jiggly. Avoid overbaking.

Cool in the oven for 1 hour, then cool to room temperature before refrigerating for at least 4 hours or overnight.

Remove sides of springform pan, dust with cinnamon sugar, and garnish with caramel or fruit before serving.