Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter or nonstick spray.

Make the crust: Unroll the cinnamon rolls and cut each roll into quarters. Arrange the pieces in the bottom of the springform pan, pressing them down to form a crust. Pour the melted butter over the top of the cinnamon rolls. Bake for 10-12 minutes, until the crust is golden and slightly crispy.

Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract, then beat in the eggs one at a time. Add the sour cream and heavy cream and mix until fully combined.

Make the cinnamon swirl: In a small bowl, mix together the brown sugar and cinnamon. Stir in the melted butter to form a crumbly mixture.

Assemble the cheesecake: Pour half of the cheesecake filling over the baked crust. Sprinkle half of the cinnamon swirl mixture on top, then gently swirl it into the cheesecake with a knife. Pour the remaining cheesecake filling on top, followed by the rest of the cinnamon swirl mixture. Swirl again.

Bake the cheesecake: Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.

Chill the cheesecake: After an hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.

Make the topping: Whisk together the powdered sugar and milk until smooth, then drizzle over the chilled cheesecake before serving.