Preheat oven to 325℉. Spray 9-inch spring form pan with baking spray. Spray again and place a 9-inch parchment circle at the bottom.Mix gluten-free graham crackers in a processor until fine. Brown sugar, cinnamon, and melted butter should resemble wet sand.
1
Put crumbs in pan. Form the crust halfway up the pan with your hands. Compact the crust with a measuring cup bottom.Bake 12 minutes. Start the cheesecake batter once the crust bakes to cool gently.
2
Mix cream cheese and sugar for 2 minutes on high speed. Use a rubber spatula to scrape the bowl halfway.Mix heavy cream, sour cream, and vanilla on medium until mixed. Remove cream cheese lumps by scraping the bowl.
3
Add eggs/egg yolks one at a time on low speed until mixed. Pour batter into pan.Prepare a water bath using one of these ways. A big roasting pan and hot boiling water are used in both ways.
4
Bake 70-80 minutes. The center will wiggle, but the borders will be set.Let the cheesecake cool for 30 minutes after turning off the oven and opening the door. Transfer to a cooling rack to finish cooling. Leave the cheesecake in the pan overnight to cool.
5
Wrap foil and chill overnight or 6 hours.Remove the pan and parchment. Then add your topping. I used fresh berries.
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