• Preheat your oven to 350F and prepare a 9” springform pan by spraying with nonstick spray and set aside.
• Add the cookies into a food processor and pulse until you get a fine crumb.
• Add in the sugar and melted butter and pulse until well combined.
• Pour the cookie crumbs into the springform pan and use the back of a spoon to pack down the crumbs to form a crust.
• Be sure to bring the crumbs about 1 inch up the sides of the pan.
• Bake at 350 for 10 minutes then remove and allow to cool.

Filling:

• In the bowl of a stand mixer equipped with a paddle attachment, add the cream cheese and cream for 2-3 minutes or until fluffy and there are no lumps.
• Add the brown sugar and flour and mix until just combined.
• Add the cinnamon and vanilla and mix until just combined.
• With the mixer on low speed, slowly pour the heavy cream. Slowly increase the speed to high and mix on high for 1-2 minutes. Scrape the sides and bottom of the bowl and mix until there are no lumps and the mixture is smooth.
• Last, add the eggs one at a time, fully incorporating after each addition.
• Pour the batter into the prepared crust and gently tap the pan on the counter 4-5 times to release any air bubbles.
• Bake for 15 minutes at 350 then, without opening the oven door, decrease the temperature to 200 and bake for an additional 50-55 minutes or until the center of the cheesecake slightly jiggles.
• Turn the oven off and crack the door and allow the cheesecake to slowly cool for at least 15 minutes.
• Remove the cheesecake from the oven and allow to come to room temperature.
• Combine the sugar and cinnamon for the topping and generously sprinkle over top of the cheesecake and place in the refrigerator for at least 6 hours to overnight.
• ENJOY!