Pre-heat oven to 350°F and line a spring-form pan with parchment paper. Lightly butter the sides and bottom. Set aside.

In a food processor, crumble the graham crackers, sugar and cinnamon. With processor on, drizzle melted butter and process until crackers look like sand. Pour mixture into spring-form pan. Distribute evenly and press down using a measuring cup, flat bottom glass or fingers. Bake at 350°F for 8 minutes. Cool on a baking wire rack while you make the filling.

In a standing mixer, mix the cream cheese with the sugar until texture is smooth, scraping the sides of the bowl to ensure it's all incorporated. Blend in whole milk and then one egg at a time, scraping the sides of the bowl again.

In a separate small bowl, whisk the sour cream and all purpose flour. Add to the cream mixture along with the vanilla extract and blend until smooth.

Pour mixture through a sieve into a large mixing bowl and fold in the Meyer lemon zest. Pour into the spring-form pan. Tap twice to remove air bubbles.

Place the spring-form pan the roasting pan and position the roasting pan in the oven. Add hot water at the corner of the pan until the water level is slightly more than half the way up the side of the pan.

Bake at 350°F for one hour. Turn oven off and allow the cheesecake to cool in the oven for two hours. Do not open the door. Remove cheesecake from the oven and place on a wire rack. Discard water in roasting pan.

Wrap tightly and refrigerate overnight or at least 8 hours so the cake can set.

Unwrap, invert to remove the parchment paper and pan bottom and revert onto a serving plate. Garnish with berries and serve with Raspberry Grand Marnier Sauce.