Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line the bottom of a springform pan with Gefen Parchment Paper.

Place crushed graham crackers into the pan. Cut the butter into slices and arrange on top. Bake for eight to 10 minutes, or until butter is melted. Remove the pan from the oven.

Mix the crumbs with the melted butter and pat the mixture down so it
forms a crust.

Place all the filling ingredients into a bowl.

Using a hand mixer, mix on low until just combined. Do not overmix. Pour the mixture onto your prepared crust.

Combine flour, brown sugar, cinnamon, and melted butter in a bowl. Mix together until it resembles cookie dough.

Form the dough into 15–20 balls leaving some of the mixture for the
topping.

Place the balls into the cheese mixture, making sure they’re at least 1/2 an inch (one centimeter) away from the sides of the pan. You can arrange them in three circles or just sprinkle them randomly over the filling. Make sure that they’re completely submerged in the filling. Place your pan into the oven and bake for 40 minutes, or until set.

Remove the pan from the oven and place on a cooling rack. Cool the cake completely before adding the topping.

Place cream cheese, one cup beaten whipped cream, and confectioners’ sugar into a bowl. Mix with a hand mixer on low until combined.

Fold in the remaining cup of beaten whipped cream.

Spread the topping on your cooled cheesecake.

Crumble the remaining cinnamon poppem mixture and sprinkle on top.

Refrigerate for at least two hours before removing from the pan.