Crust:

Combine graham crackers crumbs, sugar and cinnamon. Stir in melted butter until just combined. Press onto the bottom and 2 inches up sides of a 9 inch spring-form pan. Bake crust at 350 degrees for 5 minutes. Cool crust outside oven and reduce oven heat to 325 degrees.

Filling:

Beat cream cheese, sugar, and vanilla until smooth. Add egg yolks one at a time beating on low until just combined. In a separate bowl, beat egg whites until soft peaks form. Fold into cream cheese mixture. Pour over cooled crust. Place pan on baking sheet, and bake for 1 hour until center is almost set. Turn oven off and crack door. Let cheesecake cool in oven for 30 to 40 minutes. Run knife carefully around edge of pan to loosen. Cool out of oven 1 hour longer. Refrigerate until completely cooled.

Topping:

Combine sour cream, sugar and vanilla. Fold in whipped cream and spread over the cheesecake. Refrigerate overnight. Remove sides of pan before serving.