Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350. For crust, in medium bowl stir together crushed cookies and 1 tbsp guar. Stir in melted butter until combined. Press mixture onto bottom and 1.5 inches up sides of a 9 inch springform pan.
In a large mixing bowl, beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 tsp cinnmaon with electric mixer on medium speed until smooth. Stir in eggs.
In a small bowl, stir together 1 tbsp sugar and 1/2 tsp cinnamon. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with cinnamon-sugar mixture. Place springform pan in a shallow baking pan.
Bake 40-50 minutes or until a 2.5 inch area around outside edge appears set when gently shaken. Cool in springform pan on wire rack 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving.
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