Preheat your oven to 350°F (175°C). Crush snickerdoodle cookies to yield about 1½ cups of crumbs. Combine cookie crumbs with melted butter and press into a 9-inch springform pan. Bake for 10 minutes, then let cool.

In a mixing bowl, beat cream cheese until creamy. Gradually add sugar and cinnamon, blend well. Add beaten eggs one at a time, followed by sour cream and vanilla extract. Mix until smooth.

Pour filling over the cooled crust and spread evenly. Bake in a water bath at 325°F (163°C) for about 60 minutes, until sides are set and center is slightly jiggly.

Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour. Remove from water bath and refrigerate for at least 4 hours or overnight.

Before serving, sprinkle cinnamon sugar over the top. Serve with whipped cream or warm drink.