Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, ground cinnamon, and a pinch of salt. Stir until everything is well combined.

Press the mixture evenly into the bottom of a 9-inch springform pan. Make sure to pack it down firmly so the crust holds together while baking.

Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. This step is key to getting that velvety cheesecake texture!

Add in the vanilla extract, sour cream, and flour, then mix until well combined.

Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. This helps prevent overmixing, which can lead to cracks in your cheesecake.

Pour the creamy filling over the cooled churro crust in the springform pan. Use a spatula to smooth the top for an even surface.

Place the cheesecake in the preheated oven and bake for about 55-60 minutes, or until the center is set but still slightly jiggly. It’s okay if the top cracks a bit—this is a sign that the cheesecake is fully cooked!

Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent any sudden temperature changes that could cause cracks.

After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight, for the best texture.

In a small bowl, mix together the granulated sugar and ground cinnamon.

Once your cheesecake is fully chilled, sprinkle the cinnamon-sugar mixture evenly over the top. This adds a perfect finishing touch with that signature churro flavor!

Carefully remove the cheesecake from the springform pan and place it on a serving platter.

Slice and serve this irresistible churro cheesecake to your lucky guests—watch as they take that first bite and fall in love!