Gather all the ingredients and preheat your oven to 325°F (163°C).

In a mixing bowl, combine all crust ingredients and press into the bottom of a springform pan.

In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing in vanilla, heavy cream, and cinnamon.

Fold in half of the cinnamon sugar mixture into the cheesecake batter.

Pour the filling over the cooled crust and bake for 50-60 minutes.

Cool the cheesecake in the pan on a wire rack, then refrigerate for at least 4 hours.

Before serving, remove from pan, sprinkle additional cinnamon sugar on top, and serve.