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.
For the Cheesecake
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.
For the Sour Cream Topping
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.
Leftover cheesecake can be covered and stored in the fridge for up to 4 days.
This cheesecake freezes well, covered tightly, for up to 2 months. Thaw overnight in the fridge before glazing and serving.