Take 1/4 of the cinnamon mixture and break it apart evenly across the bottom of the baked crust.
Cover with 1/3rd of the cheesecake batter. Top with another 1/4 of the broken apart cinnamon. Repeat the layering, ending with a final topping of the cinnamon mixture.
Place the aluminum-lined springform pan inside a larger, deep baking dish. Carefully add to water to the inside of the larger baking dish, making sure not to splash any into the layered cheesecake.
Bake in preheated oven until the edges are set, but the center still has a little wiggle, 1 hour 20 minutes for a 9 inch cheesecake, but closer to 35-45 minutes for smaller pans.
Turn the oven off, but leave the door closed for 30 minutes. Crack open the oven door (I use an oven mitt or towel) and allow the cheesecake to cool for another 5 minutes.
Remove the cheesecake from the water bath and allow to cool to room temperature before covering and refrigerating until well-chilled, about 4 hours.