Cinnamon Crunch Cheesecake: Baked

Instructions:

1. Combine crushed cereal, melted butter, brown sugar, and cinnamon in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan using a flat-bottomed glass.
2. Bake the crust at 350°F (175°C) for 8 minutes until the edges smell nutty and toasted, then set aside to cool.
3. Beat softened cream cheese and sugar on medium-low speed until smooth and devoid of lumps.
4. Incorporate eggs one at a time, mixing only until combined. Stir in sour cream, vanilla, and lemon juice until the batter is a uniform, pale cream color.
5. Whisk together melted butter, brown sugar, and cinnamon for the swirl mixture.
6. Pour half of the cheesecake batter over the cooled crust. Drop small dollops of the cinnamon mixture onto the batter and use a toothpick to create swirls. Repeat with the remaining batter and cinnamon mixture.
7. Wrap the outside of the springform pan in two layers of heavy-duty foil. Place the pan in a roasting pan filled with boiling water halfway up the sides of the cheesecake pan.
8. Bake at 325°F (160°C) for 60-70 minutes until the edges are set but the center still has a slight jiggle.
9. Turn off the oven and crack the door open slightly, letting the cheesecake sit inside for 1 hour for a gradual temperature drop.
10. Remove from the oven, cool completely on the counter, and refrigerate for at least 4 hours.