Preheat oven to 350 degrees. Combine graham cracker crumbs, powdered sugar, cinnamon, and melted butter into a mixing bowl. Mix everything together until the melted butter has coated all the crumbs. Pour the crumb mixture into a 9 inch pie dish and firmly press the crumbs into the dish to form a crust. Bake crust in the oven for 10 minutes. Remove and set aside.
Make the cream cheese filling: In a separate, large mixing bowl combine cream cheese, sugar, vanilla bean paste and eggs. Use a handheld mixer to beat on medium speed for a 3-5 minutes, until the mixture is thoroughly combined and smooth. Pour the cream cheese filling into the pie crust and bake the pie for 25 to 30 minutes, or until set.
Make the sour cream topping: Combine sour cream, sugar & vanilla bean paste into a bowl and mix together until smooth. Spoon the sour cream topping on top of a cooled pie and return to the oven to bake for an additional 10 minutes. Once pie is done baking all it to cool to room temperature and then refrigerate for at least 4 to 6 hours or up to overnight. Cut into slice & serve!