Preheat oven to 350 degrees F
Mix the graham cracker
, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.
In a food processor
, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend
until smooth. Add 5 egg yolks and heavy cream
until smooth. Pour into a large clean bowl. In a separate bowl, whisk
the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan
. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.
Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake
. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.
Serve with Cherry Confit.