1️⃣ Prepare the Crust: Preheat oven to 325°F (165°C). Crush the Cinnamon Toast Crunch cereal into fine crumbs using a food processor or rolling pin. Mix with melted butter and sugar. Press into a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2️⃣ Make the Filling: In a large bowl, beat the cream cheese until smooth. Add sugar and continue mixing. One at a time, add eggs, beating until combined. Stir in vanilla extract, ground cinnamon, and sour cream. Mix until creamy.

3️⃣ Bake the Cheesecake: Pour filling over the cooled crust and smooth the top. Bake for 55-60 minutes or until the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Refrigerate for at least 4 hours or overnight.

4️⃣ Serve & Enjoy: Once chilled, remove from the pan. Top with whipped cream, a sprinkle of cinnamon, or extra cereal crumbs for added crunch. Slice and enjoy!