Preheat the oven to 180C/350F/Gas 4. Grease a 9-inch springform pan and set aside.

Mix together the biscuit crumbs, sugar, cinnamon, and melted butter. Press the crumb mixture into the prepared pan, and bake for 8 - 10 minutes.

Leave to cool completely on a wire rack.

Cover the outsides of the pan with aluminum foil to prepare it for a water bath.

Turn the oven temperature down to 150C/300F/Gas 2.

Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and flour until smooth and combined.

Beat in the eggs, one at a time, then mix in the vanilla and yogurt.

Pour the batter onto the cooled crust, then place the pan into a large roasting pan. Pour enough boiling hot water into the roasting pan to come 1-inch up the side of the cheesecake pan.

Bake for about 1 hour or until the sides are set but the centre is still a little wobbly. Turn the oven off and leave the cheesecake inside for 15 minutes without opening the door.

Open the door slightly and and leave the cheesecake for a further 30 minutes.

Remove from the oven and leave for 15 minutes before removing from the water bath and allowing to cool completely on a wire rack, then chill in the fridge for at least 6 - 8 hours before slicing and serving.

Mix together the sour cream, icing sugar, and vanilla.

Spread the mixture over the top of the cooled cheesecake, and refrigerate until ready to serve.