Step 1

Preheat your oven to 350°F.

Step 2

Melt your butter in the microwave by placing it in a microwave-safe bowl and heating for 30 seconds on high. Stir and continue to heat in 10-second intervals, stirring in between until completely melted.

Step 3

Add cinnamon toast crunch, melted butter, and salt to a blender and process on high until cereal turns into fine dust.

Step 4

Transfer mixture from blender into a round 9-inch cake pan. Use your hands to press the mixture into the pan until it's flat.

Step 5

Bake for 8 minutes, remove from oven and set on cooling rack.

Step 6

Bring oven temperature down to 300°F.

Step 7

Use a hand mixer to beat together cream cheese, sour cream, and sugar until smooth.

Step 8

With hand-mixer on low, add flour, eggs, vanilla extract, and cinnamon. Mix until just combined.

Step 9

Pour filling into cake pan with cooled crust and tilt the cake pan back and forth until filling is spread out evenly in the pan.

Step 10

Place on top rack and bake for 1 hour. Then, turn your oven off, but keep your cheesecake in it for another 30 minutes. Allow to cool completely before enjoying and storing in the refrigerator.