1. Preheat your oven to 325°F (163°C).
2. In a medium-sized bowl, combine the vanilla wafer crumbs, sugar, and cinnamon (if using). Add the melted butter and stir until the mixture is evenly moistened.
3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer across the bottom.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.

For the Vanilla Bean Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar together using a hand mixer or stand mixer on medium speed until smooth and creamy (about 3 minutes).
2. Add the vanilla bean paste (or scraped vanilla beans) and vanilla extract, mixing until incorporated.
3. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Stir in the sour cream, heavy cream, and a pinch of salt, mixing until smooth.
5. Pour the cheesecake filling into the cooled crust, spreading it evenly with a spatula.
6. Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is set (it should be slightly jiggly but not liquid).
7. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature.
8. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.

For the Topping (Optional):

• Once the cheesecake has chilled, top with fresh berries and whipped cream before serving, if desired.