Make the crust: To make the crumbs, you can use a food processor or a measuring cup, or a small bowl and pound the crackers into crumbs. Alternatively, you can also put the graham crackers into a Zip Lock bag and crush them with a rolling pin. Combine the graham cracker crumbs with the melted butter and cinnamon until thoroughly mixed. The mixture has enough melted butter and is done when a clump of the crumb mix retains its shape without falling apart. Pack the buttery graham cracker crumbs firmly into the bottom of an 8-inch springform pan.
Prepare the pan: Use a little butter to grease the sides of the springform pan. Press cut-to-fit parchment paper to the bottom and sides of the pan. Wrap the springform pan with one large piece of heavy-duty aluminum foil so that the underside is fully covered and there are no seams on either the bottom or sides of the springform pan. The purpose of this step is to create a watertight seal so that no water from the water bath seeps into the cheesecake.
Preheat oven to 350°F. Set a kettle of water to boil. Set aside once done.
Make the batter: In a large bowl, add the room temperature cream cheese and sugar and whisk thoroughly until fully combined. An electric or stand mixer (fitted with a paddle attachment) can also be used. Be careful not to overmix. Add all the remaining ingredients except the egg whites one at a time and mix until fully combined. If using a stand mixer, begin at low-speed each time before moving to high speed. Starting at a low speed is important because the cream cheese mixture is much heavier than the other ingredients causing the new ingredient to splatter when mixed at highspeed. In a separate bowl, whisk the egg whites in a medium bowl until it forms peaks. Fold the egg whites into the batter, making sure to mix from the bottom of the bowl. Do not overmix. Pour the batter into the springform pan. Shake the pan slightly to evenly distribute the batter. Smooth the top of the batter with a spatula.
Bake the cheesecake: Place the cheesecake on large roasting pan and fill it with about an inch of boiling water (water bath). Bake for 30 minutes at 350°F. Reduce the oven temperature to 300°F and bake for a further 45 minutes. Turn off the oven and leave the cheesecake in the oven for1 hour.
Cool the cheesecake on a wire rack until it reaches room temperature. Refrigerate for at least 8 hours or overnight.
Serving: Remove the foil, then release and remove the sides of the springform from the cheese cake. Carefully remove the parchment strip. Use two large spatulas to transfer the creamy cheesecake to a serving dish. Decorate with strawberries if desired. Slice the cheesecake with a warm, sharp knife, wiping the knife clean with a paper towel between each slice. Pour on the strawberry topping on each slice of cheese cake just before serving. Cheesecake is best served chilled.