Making the Churro Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted unsalted butter, and ground cinnamon. Mix until the crumbs are evenly coated with butter.
3. Press the mixture into the bottom of the prepared springform pan, creating an even crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and set it aside to cool.

Making the Cheesecake Filling:

5. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in the pure vanilla extract, sour cream, and heavy cream until the mixture is well combined and silky smooth.

Assembling and Baking the Cheesecake:

8. Pour the cheesecake filling over the cooled churro crust in the springform pan.
9. Tap the pan gently on the counter to release any air bubbles.
10. Bake the cheesecake in the preheated oven for about 45-50 minutes or until the edges are set, and the center is slightly jiggly.
11. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about an hour.
12. Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to set.

Making the Churro Topping:

13. In a shallow dish, combine the granulated sugar and ground cinnamon for the churro topping.
14. Remove the chilled cheesecake from the springform pan.
15. Brush the top of the cheesecake with the melted unsalted butter.
16. Dip the top of the cheesecake into the cinnamon-sugar mixture, coating it generously.