Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch springform pan, then set aside. Add gluten-free graham crackers to a food processor and process until finely ground.
Pour graham cracker crumbs into a medium sized bowl and whisk together with the granulated sugar, ground cinnamon, and salt.
Pour the melted butter over the graham cracker mixture and stir until the crust mixture resembles wet sand.
Press the graham cracker mixture into the bottom of the springform pan and about 1-inch up the sides. I use the bottom of a measuring cup to evenly press the graham cracker crust into the pan.
Bake the crust at 350°F for 9-11 minutes, until the crust is lightly browned and fragrant. Remove from the oven and cool for at least 10 minutes while preparing the filling.
To make the filling, place the cream cheese and granulated sugar in a large bowl, and beat for 1-2 minutes using an electric mixer until light and smooth.
Add the sour cream, lemon juice, lemon zest, cornstarch, and vanilla. Still using the electric mixer, mix until completely smooth, scraping down the sides of the bowl as needed with a spatula.
In a separate bowl or measuring cup, whisk the eggs together using a whisk or fork.
Add half of the whisked eggs to the cream cheese mixture and mix until just incorporated using the electric mixer. Add the remaining eggs and again mix until just incorporated. Be sure not to overmix or too much air will be incorporated into the filling.
Pour the cheesecake filling over the crust and smooth with a spatula. Place your cheesecake in the preheated oven and bake for 20 minutes at 350F. Then, lower the temperature to 250F without opening the oven door and bake for another 55-65 minutes, until the edges of the cheesecake are set, but the center 2-inches of the cheesecake is still wobbly. If you stick a thermometer into the center, the internal temperature of the cheesecake should reach 145-150F. Turn off the oven and let the cheesecake sit in the oven for an hour with the door closed.
Remove the cheesecake from the oven. Run a knife along the edges of the cheesecake to loosen it from the pan. Let the cheesecake sit at room temperature for an hour. Once at room temperature, place the cheesecake in the refrigerator for at least 4 hours before serving.
Remove the cheesecake from the springform pan and top with berries and chocolate sauce or serve plain. Enjoy!