Preheat your oven to 325 degrees. Line or grease a 9 inch spring form pan. (For these pictures I used two tall 6 inch cake pans).

In a small bowl combine the graham crackers, cinnamon, and butter. Mix until you get a wet sand like mixture. Press into the bottom of your pan.

Cream the cheese and sugar in the bowl of an electric mixer. Add the milk followed by the eggs by hand. Make sure you scrape the sides of the bowl as you go. Once combined fold in the sour cream, vanilla, and flour. Pour into your prepared dish.

Bake for 1 hour. Turn off your oven and let the cheesecake rest until cooled to room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight.