Preheat your oven to 350°F. Adjust your oven racks so one is on the bottom rung and one is in the middle. Line the bottom of a 10 inch springform pan with parchment paper.

In a medium mixing bowl, stir together the graham cracker crumbs, butter, sugar, and cinnamon until crumbly but holding together when pressed.

Press the mixture firmly into the bottom and up the sides of the springform pan. Bake on the middle rack for 10 minutes, then remove and set aside. Reduce the oven temperature to 325°F.

In a stand mixer with the paddle attachment, beat the cream cheese on medium speed until smooth.

Add the sugar, lemon juice, and vanilla extract and beat on medium until combined.

Add the eggs one at a time, mixing on low speed until just incorporated after each addition.

Add the sour cream and mix in on low speed.

Fold in the sprinkles.

Pour the batter into the baked crust and smooth the top. Wrap the bottom of the pan in foil.

Pour boiling water into a 9x13 pan and place it on the bottom oven rack. Place the cheesecake on the middle rack, just above the water. Bake for 60 minutes without opening the oven door.

Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes. Then prop the door open 3 to 4 inches and let it sit for another 30 minutes.

Remove from the oven and let cool to room temperature, about 1½ hours. Chill in the fridge for at least 4 hours or overnight.

Run a knife around the edge if needed, remove from the pan, and top with whipped topping and sprinkles before serving chilled.