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1. Preheat your oven to 325°F (160°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon (if using). Mix until the crumbs are well coated and resemble wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed.
4. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
6. Add the granulated sugar and vanilla extract, beating until well combined.
7. Add the eggs one at a time, mixing on low speed after each addition until just combined.
8. Add the sour cream, all-purpose flour, and lemon juice, mixing on low speed until just combined.
9. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
10. To prevent cracks, wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan.
11. Bake the cheesecake for about 1 hour, or until the edges are set but the center still jiggles slightly.
12. Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
13. Remove the cheesecake from the oven and the water bath, letting it cool at room temperature for another 30 minutes.
14. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
15. In a small bowl, combine the sour cream, powdered sugar, and vanilla extract. Mix until smooth and creamy.
16. Spread the topping over the chilled cheesecake and garnish with fresh berries or fruit compote before serving.

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