Preheat your oven to 325°F (160°C).

In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix until the crumbs are fully coated. Transfer to a greased 9-inch springform pan and press firmly to form a crust.

Beat together 16 oz of softened cream cheese and ½ cup of granulated sugar until smooth. Incorporate 2 large eggs one at a time, blending thoroughly. Add 1 teaspoon of vanilla extract and mix well.

Pour the cream cheese mixture over the prepared crust, spreading evenly and leveling the top.

In a separate bowl, mix ¼ cup of brown sugar, ¼ cup of all-purpose flour, and 1 teaspoon of cinnamon. Add 2 tablespoons of softened butter and mix until crumbly.

Sprinkle the crumb topping mixture evenly over the cheesecake layer.

Bake for 50 to 60 minutes until the edges are set with a slight jiggle in the center.

Allow the cheesecake to cool at room temperature for 1 hour before refrigerating for at least 4 hours or overnight.

Remove from the springform pan, slice, and serve. Optionally garnish with fresh berries or whipped cream.