Bring oven temperature down to 325°F.
Use a hand mixer to beat together the softened cream cheese and sugar until just combined.
32 ounces cream cheese, 1 cup granulated sugar
Add the sour cream, vanilla extract, and cinnamon and beat again until smooth.
8 ounces sour cream, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon
Crack the eggs into a separate bowl and beat until the whites and yolks of the eggs are combined. We don't want to overbeat the cheesecake filling, so taking this extra step to beat the eggs before adding them is worth it.
4 large eggs
With hand-mixer on low, add the eggs and mix until just combined.
Pour filling into the cooled crust and tilt the cake pan back and forth until filling is spread out evenly in the pan.
Place on the middle rack and bake for 30 minutes at 325°F. Then, turn your oven down to 250°F, and bake for another 30 minutes. Finally, turn the oven off and crack it open. Leave the cheesecake in for another 45 minutes before removing. Allow to cool completely before enjoying and storing in the refrigerator. (see notes)
Optional: sprinkle some extra cinnamon toast crunch cereal around the edges of the cheesecake to decorate and add a little extra crunch. Enjoy!