Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray. Wrap the outside of the pan with two layers of aluminum foil.

Prepare the crust by mixing graham cracker crumbs, granulated sugar, cinnamon, and melted butter in a bowl until it resembles wet sand.

Press the crust mixture firmly into the bottom and sides of the springform pan. Bake for about 10 minutes and let cool.

Beat the room-temperature cream cheese in a mixer until smooth and fluffy, about 2 to 3 minutes.

Add the granulated sugar and beat for 1 minute. Then add eggs one at a time, mixing on low until just combined.

Incorporate sour cream, vanilla extract, and flour, mixing until the batter is thick and creamy.

Mix brown sugar, cinnamon, and melted butter in a small bowl until smooth.

Pour half of the cheesecake batter over the cooled crust and spread it evenly.

Drop half of the cinnamon swirl mixture over the batter in small spoonfuls and swirl it lightly with a toothpick.

Pour the remaining cheesecake batter on top and repeat the process with the rest of the cinnamon mixture.

Place the springform pan in a large roasting pan and add hot water until it reaches about 1 inch up the sides.

Bake at 325°F for 55 to 65 minutes, until the edges are puffed and set.

Turn off the oven and leave the cheesecake inside for one hour with the door cracked to cool slowly.

Remove, cool completely, cover, and refrigerate for at least 6 hours or overnight.

Beat softened cream cheese with powdered sugar, heavy cream, and vanilla until fluffy. Spread or pipe over the cheesecake before serving.