Preheat your oven to 325℉ (163℃). Spray a 9-inch springform pan with baking spray and line the bottom with a parchment paper circle; spray the parchment again to prevent sticking.

Using a food processor, pulse the gluten-free graham crackers into fine crumbs. Add the brown sugar, ground cinnamon, and melted butter to the crumbs and mix until the texture resembles wet sand.

Pour the crumb mixture into the prepared springform pan. Press the crumbs evenly to form the crust up the sides of the pan, using a measuring cup to compact it evenly.

Bake the crust in the oven for 12 minutes, then allow it to cool slightly.

In a stand mixer, beat the cream cheese and granulated sugar on high for 2 minutes, scraping down the sides halfway.

Reduce speed to medium and add the sour cream, heavy cream, and vanilla extract. Mix until smooth, scraping the bowl to remove lumps.

Lower the speed to low and add the eggs and egg yolk one at a time, mixing gently after each addition to avoid overmixing.

Prepare a water bath by either placing the springform pan in a cake pan inside a roasting pan and adding hot water, or wrapping the pan tightly in foil and placing it in a roasting pan with water.

Pour the batter over the cooled crust and place in the preheated oven. Bake for 70 to 80 minutes until the edges set, and the center jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake cool inside for 30 minutes.

Remove from the oven, transfer to a cooling rack, and allow to cool completely.

Wrap tightly with foil and refrigerate for at least 6 hours or overnight for best texture and flavor.

Remove from the pan, peel the parchment, and top with fresh fruits or berries before serving.