• Heat oven to 350F.
• Wrap 6" springform pan in a double layer of aluminum foil, over bottom and sides making sure it comes up to the top edges so that the water bath won't leak in.
• Stir graham cracker crumbs, butter and cinnamon together in a small bowl to form coarse crumbs. Press into the bottom of the prepare pan. Bake for 10 minutes and cool. Place pan in a shallow roasting pan.
• Turn on kettle with water. Beat cream cheese, sugar and vanilla in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Stir in juice concentrate; pour into cooled crust. Place in preheated oven.
• Pour boiling water into pan, enough to come up about 1 - 1 ½" up the side of the foil wrapped pan.
• Bake for 1 hour to 1 hour and 15 minutes or until centre is almost set.
• Let stand in water bath until water cools completely. Discard foil and refrigerate cheesecake until completely chilled, at least 4 hours or overnight.

For caramel sauce:

• In a small saucepan bring sugar and 2 tablespoon juice to a boil whisking occasionally to dissolve sugar. Boil for 5 minutes without whisking, but swirl the pan occasionally.
• Remove from heat and add butter (the mixture will bubble and foam), stir until smooth. Whisk in cream, remaining juice and cinnamon. Cool then refrigerate until chilled.
• To Assemble:
• Carefully remove cheesecake from bottom of springform pan, drizzle with caramel sauce and top with nuts (if using).