**Prepare the Crust:** Preheat your oven to 325°F (165°C). In a mixing bowl, combine crushed cereal and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
**Make the Cheesecake Filling:** In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add sour cream, cinnamon, and vanilla extract, mixing until combined.
**Add the Eggs:** Beat in the eggs one at a time, mixing just until combined after each addition.
**Bake the Cheesecake:** Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
**Chill the Cheesecake:** Remove from the oven and refrigerate for at least 6 hours or overnight until fully set.
**Prepare the Topping:** Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
**Garnish and Serve:** Sprinkle crushed Cinnamon Toast Crunch cereal over the top. Slice and serve.