Raspberry Lemon Cheesecake

Preheat oven to 325 degrees F.
Using a food processor or blender, crush the graham crackers, and add the cinnamon, sugar and melted butter. Pulse for 30 more seconds.
Pour the crumbs into a greased 12-inch springform pan and press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
In the bowl of an electric mixer, beat the cream cheese on low for about one minute or until smooth. With the mixer on low, add the eggs one at a time until fully combined. Slowly add the sugar and mix until creamy. Add the sour cream, lemon zest, lemon juice and vanilla extract. Scrape down the sides of the bowl and mix again until combined. Be careful not to over blend or your cheesecake will crack.
Pour the filling into the graham cracker crust-lined pan and smooth the top with a spatula.
Bake in preheated oven for 60 minutes. The cheesecake should still jiggle. Let it cool in the pan for 30 minutes then cover with a plastic wrap and chill in the refrigerator for at least 3 hours. Unmold the cheesecake and transfer to a cake plate.
While cooling, make your glaze. In a small sauce pan, bring the water, sugar, raspberries and lemon juice and lemon extract to a boil in a small sauce pan. Once the mixture reaches a boil, reduce the heat and simmer uncovered for 10 minutes. Add the gelatin and stir until fully dissolved. Allow to cool.
Scoop half of the glaze on the cheesecake and spread evenly.
Top the cheesecake with the raspberries and brush the remaining glaze over the top.