Easy no-fail cheesecake

Preheat oven to 300 degrees F. Mix graham cracker crumbs, sugar, butter and cinnamon. Press firmly into bottom and sides of a 9-or 10-inch springform pan. Set aside. 
Beat cream cheese and gradually add sugar a little at a time. The trick to making this cheesecake extra creaming is beating the cream cheese and sugar really well before adding the eggs. I like to whip the mixture until it is very smooth and fluffy. Scrape edges, beat again. Now add the eggs one at a time and mix just until smooth and incorporated. Stir in vanilla bean paste or extract. Use a spatula to scrape edges and bottom of the bowl, make sure there are no remaining lumps. 
Pour filling into crust, bake 1 hour and 5 minutes. 
Whip sour cream, sugar and vanilla. Remove cheesecake from the oven and pour topping evenly on top of cheesecake. Spread with a spatula (lightly and carefully) and return to oven for 10 minutes more.
 Cool 25 minutes or so before removing sides from pan. Use a butter knife or tool to scrap around the edge before slowly opening and lifting the springform pan.
 I like to allow mine to cool enough to room temperature that I can add plastic wrap over the top without it causing condensation. It will still get a little bit in the fridge, but you can remove the wrap and dab the top with a paper towel if needed. 
Refrigerate until ready to serve. (I like to make it the day before or give myself 6-8 hours of setting time in the fridge). Makes 10-12 servings.