Preheat your oven to 325°F (160°C).

In a mixing bowl, combine crushed digestive biscuits, cinnamon, and sugar. Melt the butter and mix into the crumb mixture. Press into the bottom of the springform pan and bake for 10 minutes.

Mix dark brown sugar and cinnamon in a small bowl for cinnamon sugar.

Combine all-purpose flour and dark brown sugar in a separate bowl, gradually add melted butter until coarse crumbs form.

In a large bowl, beat cream cheese until smooth, then mix in sugar, sour cream, and eggs until silky.

Spread half the cheesecake batter over the crust, sprinkle with cinnamon sugar, then layer with remaining batter. Top with crumble mixture.

Place the springform pan in a larger baking dish filled with water and bake for 1 hour and 15-20 minutes.

Turn off the oven, let the cheesecake cool inside for about an hour, then refrigerate for at least 6 hours or overnight.