Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, mix snickerdoodle cookie crumbs, sugar, cinnamon, salt, and melted butter until combined. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let it cool while preparing the filling.

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add eggs one at a time, beating on low speed after each addition. Then mix in sour cream, heavy cream, vanilla extract, cinnamon, nutmeg (if using), and flour until just combined.

Pour the batter over the cooled crust and smooth the top. Tap the pan on the counter to remove air bubbles.

Place the cheesecake in a water bath by wrapping the pan in foil and setting it inside a roasting pan filled with 1 inch of hot water.

Bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

After cooling, refrigerate for at least 4 hours or overnight for best results.

Before serving, mix sugar and cinnamon, then sprinkle over the top of the cheesecake.

Slice, serve, and optionally garnish with whipped cream, cinnamon sticks, or caramel drizzle!