Pre-heat oven at 350ºF (180ºC).

Place crackers in a resealable bag, seal the bag and crush them with a rolling pin or bottle until they resemble sand. You can also crush them in a food processor.

Place the crumbs in a medium bowl and add the melted butter, white sugar and ground cinnamon, mix well. Grease a 9 inch (23 cm) springform pan with butter, pour in the crumbs and press them well with the palm of your hand or the bottom of a flat cup. Set it aside.

In a small bowl mix the sour cream, all purpose flour and vanilla extract. Set aside.

In a large bowl mix the cream cheese and white sugar with a wooden spoon or spatula until they're creamy. Add the whole milk and then add the eggs one at a time, mixing just enough to incorporate them. Finally add the sour cream and mix to incorporate.

Cover the bottom of the pan with aluminum foil to keep water from seeping in and pour in the batter. Place the pan inside a larger pan. Pour enough boiling water inside the larger pan until it comes halfway up the sides of the smaller baking pan.

Bake for 1 hour, turn off the oven and let it cool completely inside the oven without opening it. About 5-6 hours.

Cover the cheesecake with plastic wrap and refrigerate it overnight. Serve alone or with strawberry sauce.