Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake after baking.

Step 2: Prepare the Crust

In a mixing bowl, combine 1 ½ cups of vanilla wafer crumbs, ¼ cup of granulated sugar, and ½ teaspoon of cinnamon. Pour in ⅓ cup of melted unsalted butter and mix until the mixture is well combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then set aside to cool.

Step 3: Make the Filling

In a large mixing bowl, use an electric mixer to blend 24 oz of softened cream cheese, 1 ¼ cups of granulated sugar, and 2 tablespoons of all-purpose flour until the mixture is smooth. Add in 4 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of ground cinnamon until just combined.

Step 4: Assemble the Cheesecake

Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. In a small bowl, mix together 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon to create the cinnamon sugar topping. Sprinkle this mixture evenly over the top of the cheesecake batter.

Step 5: Bake the Cheesecake

Place the assembled cheesecake in the oven and bake for 55-60 minutes, or until the center is set and only slightly jiggly. Once baked, allow the cheesecake to cool at room temperature before transferring it to the refrigerator. It is recommended to chill for at least 4 hours, or overnight for optimal results.

Step 6: Serve the Cheesecake

Once fully chilled, carefully remove the cheesecake from the springform pan. Slice into desired servings and enjoy your delicious snickerdoodle cheesecake.