Crust: 2 cups graham cracker crumbs, 1/4 cup melted butter, 1 teaspoon cinnamon.
Blend the crust ingredients together and press into a spring-form cheesecake pan. Place in the refrigerator while you are making the filling.
Filling: 16 oz softened-to-room-temperature cream cheese, 3 eggs, 1 cup sugar, 1 pint sour cream, zest of one lemon, 1 teaspoon vanilla.
Pour into the graham crust. For an incredibly creamy cake, make a water bath to bake it in. To make a water bath wrap the bottom of springform pan with aluminum foil. Place pan in a large roasting pan with 2 cups of water. Bake in preheated 325 degree oven for 45 minutes. Remove from oven and let cool in the water bath for one half hour before placing in the refrigerator for 4 hours. The cake will be slightly jiggly when you take it out of the oven, but as it cools, it will firm up. Top with your favorite fruit topping.
Make the cheesecake one to two days in advance.