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1
In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt.
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2
Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
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3
In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt.
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4
Beat at medium-high speed until smooth, about 2 minutes.
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5
Scrape down the side of the bowl and add the eggs and the almond extract.
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6
Beat at medium speed until blended.
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7
Add the sour cream and beat until smooth.
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8
Pour the batter into the springform pan.
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9
Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom.
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10
Set the cheesecake on the rack.
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11
Cover the slow cooker with a triple layer of paper towels and the lid.
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12
Turn the cooker to high and cook for 2 hours without peeking.
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13
Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
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14
Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour.
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15
Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
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16
Heat a sharp, thin-bladed knife under hot water; dry the knife.
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17
Carefully run the knife around the edge of the cheesecake.
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18
Release the spring and lift the cheesecake out of the mold.
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19
Cut into wedges and serve.
