Ricotta Cheesecake with Plums

• 1 ½ cups graham cracker crumbs from about 10 full sheet graham crackers

For the Crust

• 6 Tablespoons butter melted (add a pinch of salt if using unsalted, salted
• ¼ cup granulated sugar

For the Cheesecake

• 16 oz cream cheese softened
• 2 cups ricotta cheese whole milk, 1 pint
• 1 ½ cups granulated sugar plus 1 tablespoon for topping
• 4 egg large
• 2 tablespoons lemon juice divided
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• ½ cup butter melted and cooled, 1 stick
• 2 cups sour cream
• 3-4 plum halved, cored, and thinly sliced, ripe but firm
• 1 teaspoon cinnamon