Make the crust first: In a medium bowl, mix together the melted butter, graham cracker crumbs and cinnamon with a fork until moistened. Grease an 8-inch springform pan with cooking spray.
3.
Pour the crumbs into the prepared pan, smoothing across on the bottom and 1 inch up the sides. Refrigerate for 5 minutes.
4.
Make the filling next: In a stand mixer, beat cream cheese on low speed until free of any lumps. Add the eggs, one at a time, beating slowly after each addition. Gradually add sugar and beat until creamy, 1-2 minutes. Add sour cream, lemon zest and vanilla, scraping the sides of the bowl. Do not overbeat. Pour filling into crust-lined pan and smooth with spatula.
5.
Wrap bottom of pan in aluminum foil, and place inside a large roasting pan. Pour boiling water into the roasting pan, about halfway up the cheesecake pan.
6.
Bake 45-60 minutes, or until the middle only jiggles a bit. Cool for 30 minutes. Refrigerate, loosely covered, for at least 4 hours.
7.
Carefully transport onto a serving tray. Keep refrigerated.
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