Lemon Cheesecake with Glaze

Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Stir in melted butter until the mixture resembles wet sand.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Bake for 8-10 minutes, until the crust is lightly golden. Remove from the oven and let it cool completely.

For the Cheesecake Filling:

Lower the oven temperature to 300°F (150°C).

In a large bowl, beat softened cream cheese and sugar together until smooth and creamy, using a hand or stand mixer on medium speed.

Add vanilla extract, eggs (one at a time), sour cream, and heavy cream. Beat until smooth, scraping down the sides as necessary.

Stir in lemon juice and zest, and mix until fully incorporated.

Pour the cheesecake batter into the cooled crust and spread evenly.

Tap the pan gently on the counter to release any air bubbles.

Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to help prevent cracking.

After 1 hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

For the Lemon Glaze: