Pour the Nilla Wafer or graham cracker crumbs into a large bowl. Add the sugar, cinnamon, and melted butter, then stir to combine.
Press the crumb mixture into the bottom of the prepared springform pan, then bake the crust for 6-8 minutes, or until slightly golden brown. Remove from the oven and allow to cool while you prepare the fillings.
CINNAMON FILLING
Melt the butter in (or add the melted butter to) a medium size bowl. Add the brown sugar and stir with a spatula until smooth.
Add the flour and ground cinnamon and stir again until thoroughly combined. Set aside.
CHEESECAKE FILLING
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the brown sugar then beat again until combined, about another 2 minutes.
Reduce the mixer speed to low2, then add the heavy cream, yogurt or sour cream, vanilla extract, and ground cinnamon and mix until completely combined. Add the eggs one at a time and continue mixing on low until eggs are just combined. Your batter should be smooth and creamy without lumps, aside from some small peach pieces.
Pour ⅓ of the cheesecake batter into the prepared pan. Then, break off about ⅓ of the cinnamon filling, break into smaller pieces, then drop randomly all over the cheesecake batter. Repeat with remaining cheesecake batter and cinnamon filling for two more layers, ending with cinnamon filling chunks on the top. You do not need to press them down or swirl them into the batter.
Create a water bath3 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven.
Bake the cheesecake for 1 hour 20 minutes to 1 hour 35 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off4 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
CREAM CHEESE FROSTING
In a small bowl, combine the butter and cream cheese and beat on medium speed with an electric mixer until smooth. Add the vanilla extract and powdered sugar and beat again on medium speed until smooth. Add the heavy whipping cream, starting with 1 and ½ Tablespoons, and beat until desired consistency. Set aside.
Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
Drizzle the cream cheese frosting on top of the cheesecake before slicing and serving. You may also drizzle individual pieces as it is served. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.
Notes
Cream cheese: this amount is correct. You will reserve 1 ounce for the cream cheese frosting.
Mixer speed: it's important not to go above low (or low-medium) speed after you've beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.