Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

To make the crust, combine graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press the mixture firmly into the bottom of the pan.

For the cinnamon swirl, mix melted butter, brown sugar, and cinnamon in a small bowl. Set aside.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until combined.

Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl mixture on top and gently swirl with a knife. Pour the remaining cheesecake filling over it and repeat with the remaining cinnamon mixture.

Bake for 45-50 minutes until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open.

Once cooled, refrigerate for at least 4 hours or overnight.

For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cheesecake before serving.