• Preheat oven to 350℉/177℃. Grease an 8 inch cake pan (square or round) and line with parchment paper.

FOR THE CAKE

• In a medium mixing bowl combine graham cracker crumbs, all purpose flour, baking powder, baking soda , salt and cinnamon (if using). If you are using a food processor to grind your graham crackers, you can add the dry ingredients to the crumbs right after and pulse again to combine. Set aside.
• In a large bowl with an electric mixer, cream together butter, oil and sugar until light and fluffy (about 3 minutes). Add the room temperature eggs, one at a time. add vanilla.
• Add half of the graham cracker crumb mixture to the butter mixture followed by the milk. Mix with a spatula until half combined, then add remaining crumb mixture. Stir until just combined.
• Spread batter evenly in the prepared pan. Bake for 18-20 minutes or until the center springs back when pressed. Cool in pan for 10 minutes before removing to a rack to cool completely.

FOR THE FROSTING

• Beat the cream cheese with an electric mixer until smooth. Gradually add whipping cream. Beat on low until combined then increase speed.
• Once you see firm peaks forming, add confectioner's sugar and vanilla. Beat until very smooth and spreadable.
• Spread frosting over top of cake. Serve immediately or refrigerate for up to 5 days.