Prepare the crust: Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine the cinnamon graham cracker crumbs, sugar, melted butter, and cinnamon. Stir until the mixture resembles wet sand. Press evenly into the pan, and bake for 8-10 minutes. Set aside to cool.

1. Prepare the filling: Beat the softened cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, heavy cream, flour, and salt until combined. Pour the cheesecake batter over the cooled crust, smoothing the top.
2. Bake the cheesecake: Bake for 55-65 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let it cool for 1 hour. Remove, cool completely at room temperature, then refrigerate for 4 hours or overnight.
3. Prepare the topping: Drizzle the cheesecake with caramel sauce and top with toasted coconut or chopped pecans if desired. Serve chilled.