Classic New York Style Cheesecake

Preheat oven to 350°F. Generously grease a 9-inch springform pan with butter. Place the pan in the center of a 12-inch square of aluminum foil and press the foil up around the side of the pan.
To make the crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a small bowl until well blended. Press 3/4 cup of crumb mixture into bottom and side of the pan. Chill prepared pan while making the filling. (Reserve remaining crumb mixture for topping.)
To make the filling: With an electric mixer on low speed, beat cream cheese in a large bowl until soft. Gradually beat in sugar until light and fluffy. Beat in egg yolks one at a time, until well blended. Stir in sour cream, flour, vanilla, lemon rind, and juice until smooth. Beat egg whites until they hold stiff peaks. Fold whites into the cheese mixture until well blended. Pour into the prepared pan.
Bake for 1 hour and 15 minutes, or until top is golden brown, turn off oven and allow to cake to cool for 1 hour. Remove cake from oven and allow to cool on a wire rack at room temperature. Sprinkle remaining crumbs on top. Chill overnight. Dust with powdered sugar or top with berries right before serving.