• Preheat oven to 350°F.

Snickerdoodle Crust

• Add the melted butter to the snickerdoodle cookie crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If you are using store-bought cookies, you may need to add more butter.
• Pour the coated snickerdoodle crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter.
• Bake for 10 minutes at 350°F. While baking, prepare the topping and filling.

Cinnamon Sugar Topping

• In a small bowl stir together 1 tablespoon sugar and ½ teaspoon cinnamon. Set aside until you have made the filling.

Snickerdoodle Cheesecake Filling

• In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and ½ teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.
• After the crust has baked for 10 minutes, pour the cream cheese mixture into the pan, spreading evenly with a spoon or off-set spatula.
• Sprinkle the cinnamon sugar topping over the filling as evenly as possible.
• Bake for 40-50 minutes or until the cheesecake is dark brown and does not giggle aggressively in the center. Remove from the oven and cool in the pan on a wire rack for 15 minutes. 
• Cover and chill in the refrigerator for at least 4 hours before serving.