Prepare the Crust:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press the mixture firmly into the bottom of the pan.

Bake for 8 minutes, then set aside to cool.

Make the Cinnamon Swirl Filling:

In a small bowl, mix melted butter, brown sugar, cinnamon, and vanilla. Set aside.

Prepare the Cheesecake Batter:

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, and flour until just combined.

Assemble the Cheesecake:

Pour half of the cheesecake batter over the cooled crust.

Drizzle half of the cinnamon swirl mixture over the batter and use a knife to swirl it in.

Pour the remaining cheesecake batter on top and repeat with the remaining cinnamon mixture. Swirl gently.

Bake:

Wrap the bottom of the springform pan in foil and place it in a water bath (a roasting pan filled with about 1 inch of hot water).

Bake for 50-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours (or overnight) before serving.

Make the Cream Cheese Glaze:

In a small bowl, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.

Drizzle over the chilled cheesecake before serving.

Serve and Enjoy!

This cheesecake is best enjoyed chilled and can be stored in the refrigerator for up to 5 days.