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PdfPreheat oven to 325 degrees. In a food processor process the graham crackers until they are fine crumbs. Add sugar, melted butter and cinnamon, then process until well mixed. Pour into 9-inch springform pan and press evenly over bottom and a bit up the sides. Bake for about 6 to 8 minutes so the crust becomes partially set.
In a food processor blend sour cream, sugar, eggs and vanilla until well blended and smooth. With the motor on, gradually add the cream cheese and process until smooth, scraping down sides of the bowl a couple of times. Add the melted butter and process again. Pour over graham cracker crust and smooth out the top. I carefully tap (drop) the pan a couple of times on the counter to release any caught air bubbles. Bake in the preheated oven for about 33 to 35 minutes, until the sides have started to rise, but the center is still wiggly—about 4 inches across in the center will still jiggle, while about 2 inches all around will be raised and a bit firm. (It may take a few more minutes, depending on how hot your oven is) Let cool completely then keep in the refrigerator. This is best if made a day ahead so it completely sets up. Serve with raspberry sauce.