Preheat your oven to 325°F (160°C).

In a food processor, pulse the digestive biscuits and cinnamon until fine crumbs. Combine with melted butter and press into the springform pan. Bake for 10 minutes and cool.

Mix dark brown sugar and cinnamon in a small bowl for the topping.

Combine all-purpose flour and dark brown sugar in a bowl, add melted butter, and mix until crumbly.

Beat softened cream cheese until smooth. Gradually add sugar, sour cream, and mix well. Avoid overmixing.

Add eggs two at a time, mixing just until incorporated for a smooth filling.

Pour half of the batter on the cooled crust, sprinkle half of the cinnamon sugar on top, then add remaining batter and sprinkle with crumble.

Bake in a water bath for 1 hour and 15 to 20 minutes, until slightly wobbly in the center.

Cool in the oven with door ajar for an hour, then chill in the refrigerator for at least 6 hours or overnight.