Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Pour in melted butter and mix until crumbly. Press into a 9-inch springform pan and bake for 10 minutes. Allow to cool.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar, blending well. Add sour cream, vanilla extract, flour, lemon juice, and salt, mixing until uniform.

Reduce the mixer speed to low and add eggs one at a time, ensuring not to overmix. Scrape down the sides of the bowl to combine all ingredients thoroughly.

Wrap the bottom and sides of the springform pan with aluminum foil. Pour the cheesecake batter over the cooled crust and place it inside a larger dish. Pour hot water into the outer dish until halfway up the sides of the springform pan.

Bake in the preheated oven for 60–70 minutes until edges are set and center has a slight jiggle. Turn off the oven, crack the door, and let cheesecake rest inside for 1 hour.

Remove the cheesecake from the oven and water bath, and cool completely at room temperature for 1-2 hours. Transfer to the refrigerator and chill for at least 6 hours, or overnight.

To serve, run a knife around the edges to loosen and remove the springform ring. Garnish as desired with fresh berries or chocolate drizzle. Slice and enjoy!