Combine the graham wafer crumbs; cinnamon and melted butter until moist crumbs form. Then press the mixture on the bottom and up the sides of a 9-inch spring form-baking pan.
Combine the cream cheese and sugar in a large mixing bowl and beat on high with an electric mixer until fluffy and light. Add lemon juice, vanilla and salt. Beat until combined. Add the eggs one at a time and beat until smooth. Pour into the prepped crust. Bake for 40 minutes.
Remove from oven and cool for 5 minutes.
Combine the sour cream, brown sugar and vanilla until blended well then spread on warm cheesecake. Chill several hours.
Heat the raspberries, lemon juice and suagr over medium high heat until mixture comes to a boil. Strain the mixture through a fine sieve to remove all the seeds. Discard the pulp and seeds and return the raspberry mixture to the same saucepan.
Combine the cornstarch and water in a small bowl and stir to combine well. Pour into the raspberry mixture and bring to a boil. Reduce the heat and simmer 2-5 minutes until thickened. Chill until cool.
Release the cheesecake from the pan and spread the chilled raspberry sauce over the top of the cake.