Cut the cream cheese into chunks and place in the bowl of an electric mixer.
With the paddle attachment, mix on medium speed for 4 minutes until smooth, soft and creamy.
Next, add the sugar, beat for 4 minutes more.
Add the salt, cinnamon, and vanilla, beating after each addition.
Add the eggs, one at a time, beating on medium low speed for one minute after each addition.
Add the sour cream, beat until incorporated.
Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Reduce oven heat to 325°F (160°C).
Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
Place the roasting pan with the springform pan in it, in the oven, on the lower rack.
Carefully, pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1-1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
Bake for 1.5 hours.
After 1.5 hours, turn off the oven. Crack open the oven door approx 1" and let the cheesecake cook in the oven for 1 hour. This cooling process will help prevent the cheesecake from cracking.
Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.