Prepare the Crust:

• Preheat the oven to 325°F (160°C).
• In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until the mixture is well combined and holds together when pressed.
• Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and compacted.
• Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
• Gradually add the granulated sugar and vanilla extract, continuing to beat until fully incorporated.
• Add the eggs, one at a time, mixing well after each addition.
• Add the sour cream and heavy cream, mixing until the batter is smooth and well combined.

Bake the Cheesecake:

• Pour the cheesecake filling into the cooled crust. Use a spatula to smooth the top.
• Tap the pan on the counter to release any air bubbles.
• Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is just set (it may still jiggle slightly).
• Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour. Then, remove from the oven and let cool completely at room temperature.

Chill the Cheesecake:

• Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set properly.

Prepare the Raspberry Topping:

• In a small saucepan, heat the raspberry jam or jelly over medium heat, adding a tablespoon of water if needed to thin it out. Stir occasionally until it becomes a smooth sauce.
• Remove from heat and let it cool slightly.
• Once the cheesecake is chilled, pour the raspberry sauce over the top and arrange fresh raspberries on top of the cheesecake.

Serve:

• Slice and serve chilled, garnished with extra fresh raspberries and a drizzle of raspberry sauce.