Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty aluminum foil to waterproof it for a water bath.

In a bowl, combine crushed graham crackers, 1/4 cup sugar, 2 tsp cinnamon, melted butter, and salt until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.

Using a stand or hand mixer on medium speed, beat the room-temperature cream cheese for 3 minutes until completely smooth, scraping the bowl as needed.

Gradually add 1 cup sugar and beat for 2 minutes. Mix in sour cream, vanilla, and 1 1/2 tsp cinnamon until fully incorporated. Sprinkle in flour and mix just until combined.

Add eggs one at a time on low speed, mixing only until each is just blended to avoid over-aerating the batter.

Pour the filling over the pre-baked crust. Place the springform pan in a large roasting pan and add hot water until it reaches halfway up the sides of the springform.

Bake at 325°F (160°C) for 1 hour 15 minutes, or until edges look set and the center jiggles slightly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath, run a thin knife around the edge, and cool to room temperature, then refrigerate at least 4 hours.

Just before serving, stir together 1/3 cup sugar and 1 tbsp cinnamon. Remove the cheesecake ring, brush the top with 2 tbsp melted butter, and generously coat with the cinnamon sugar mixture.