In a bowl, combine the sugar with the cinnamon until blended together.

Set aside until needed. You'll be sprinkling half of the cinnamon sugar over the cookie dough before baking, and half on top of the finished cheesecake.

Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly grease a 9 or 10 inch baking pan with non-stick baking spray, or line the pan with baking paper so that the paper hangs over the edges.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 5 minutes, scraping the bowl several times, until light and fluffy.

Add the egg, egg yolk and vanilla, and mix on low to combine. The mixture will look lumpy.

Separately, whisk together the flour, corn starch, cream of tartar, salt and cinnamon. Add the dry ingredients to the wet, and mix just until everything comes together into a dough.

Press the snickerdoodle cookie dough against the bottom of the prepared pan. Sprinkle the dough with 2 tablespoons of the cinnamon sugar mixture.

Bake for 20 minutes. Remove the pan from the oven, and turn the oven down to 325F. The crust will have puffed up, so while it's still hot, use a spoon to press it back down into an even layer.

While the crust is baking, you should be getting the filling and topping ready.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese with the sugar for 5 minutes, until smooth and fluffy.

Add the vanilla bean paste and the eggs, mixing on low (or whisking by hand) until combined. Whisk in the sour cream.

After pressing down the cookie crust (per instructions above), spread the filling over the hot crust.

In a bowl, combine the flour, brown sugar, granulated sugar, salt, nutmeg and cinnamon. Drizzle with the melted butter, and stir together until moist and crumbly.

Sprinkle the topping over the cheesecake filling.

At this point, you'll have baked the cookie crust for 20 minutes, pressed down the hot crust with a spoon, and added the filling and the topping. Make sure the oven is now set to 325 F.

Bake the cheesecake for about 40 minutes. The topping should be golden brown, and the cheesecake should still have a slight wobble to it.

Cool at room temperature for 2 hours, then refrigerate for at least 4-6 hours, or overnight, until well chilled and set.

Sprinkle the remaining cinnamon sugar mixture on top of the cheesecake, and cut into squares.