Cinnamon Toast Crunch Cheesecake

1: Crush the Cinnamon Toast Crunch into small pieces and then mix with sugar, cinnamon, salt, and melted butter.

2: Set aside 1 cup of the mixture and pour the rest into a 9-inch springform pan. Bake for 10 minutes at 325°F.

3: In a cup, add the cereal to the heavy cream and let sit for at least 15 minutes, then strain out the cereal.

4: Cream together room temperature cream cheese, sugar, salt, and heavy cream.

5: Add in flour, lemon zest, lemon juice, and vanilla and mix until smooth.

6: Fold in sour cream, cinnamon, and one egg at a time until fully mixed.

7: Pour half the mixture into the baked crust and top with the reserved crust mixture.

8: Pour over the remaining batter and place the pan into a water bath.

9: Bake at 350°F for 60-70 minutes until the cake is somewhat set.

10: Turn off the oven after baking and let cool with the door closed for 20 minutes.

11: Open the door slightly and let cool for another 30 minutes.

12: Finish cooling in the water bath and refrigerate covered with plastic wrap for at least 4 hours, preferably overnight.