Preheat your oven to 350°F (175°C). Crush the snickerdoodle cookies into fine crumbs. Combine with melted unsalted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Blend softened cream cheese and granulated sugar until smooth. Add sour cream, eggs one at a time, vanilla extract, and cinnamon, mixing until creamy.

Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking dish filled with hot water. Bake for about 60 minutes until the edges set and the center is slightly jiggly.

Let the cheesecake cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.

Mix granulated sugar and cinnamon for topping. Sprinkle generously over the cheesecake before serving. Slice and enjoy with whipped cream.