Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.

In a large bowl, stir together graham cracker crumbs, 3 tablespoons (36 grams) sugar, ¼ teaspoon salt, and cinnamon until combined. Add melted butter, and stir until well combined; using a small, straight-sided measuring cup, press crumb mixture into bottom and 1 inch up sides of prepared pan.

Bake until set and fragrant, 8 to 10 minutes. Let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan in heavy-duty foil; place in a large oven bag, tucking ends so bag is flush with top edge of pan. (If you do not use an oven bag, wrap pan in a double layer of foil.) Reduce oven temperature to 325°F (170°C).

In a medium bowl, whisk together flour, remaining 1½ cups (300 grams) sugar, and remaining ¼ teaspoon salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, about 1 minute, stopping to scrape sides of bowl. Add flour mixture, reserved vanilla bean seeds, and lemon zest and juice; beat at medium-low speed until well combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, add eggs, one at a time, beating just until combined after each addition. Add sour cream; beat until well combined, about 30 seconds, stopping to scrape sides of bowl. Pour cream cheese mixture into prepared crust, smoothing top with a small offset spatula. Carefully place springform pan in a large roasting pan. Place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.

Bake until edges are set, top is lightly golden, and center is still jiggly, 1 hour and 20 minutes to 1½ hours*. Carefully remove cheesecake from water bath, and let cool completely in pan on a wire rack, 1½ to 2 hours. (Once pan is cool enough to handle, carefully remove bag and foil from sides.) Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top of cheesecake.

Carefully remove chilled cheesecake from pan, and transfer to a serving plate. Use a warm, dry knife to slice when ready to serve.