Line 9 x 9 inch baking pan with parchment paper. In a medium dish combine graham cracker crumbs, melted butter, sugar and cinnamon. Press firmly on the bottom of the baking pan, to form flat, firm layer. Set aside.

In a large dish beat, at low speed cream cheese and sugar until light and fluffy. Add sour cream, egg,egg white and vanilla and beat until creamy. Add flour and salt and beat until combined, but not over mix. Spread batter evenly over the graham cracker layer and bake for 35 min. Cool at a room temperature and then transfer to fridge for at least 4 h or until solid.

Take out of the fridge and remove the parchment paper. Cut the cheesecake into 1 inch dices, using a big knife. Melt chocolate, following the instructions given on the package. Add oil and stir. The mixture should be put in a small, deeper dish. Take cheesecake bites using a fork, and dip them into melted chocolate. Make sure that the bites are completely covered with chocolate. Wait for a few seconds for the extra chocolate to drain. Place them on the sheet pan lined with parchment paper and sprinkle.

Put them in the fridge and let the chocolate tighten.