Prepare a springform pan lined with parchment paper on the bottom and around the sides.

Blend the graham crackers in a food processor or blender until crumbs form.

Combine the cracker crumbs and brown sugar. Stir with a fork until evenly distributed.

Pour in the melted butter and stir again with the fork until combined.

Transfer this mixture to the prepared springform pan. Press into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this. Place in the freezer to firm.

Preheat the oven to 325 degrees Fahrenheit.

Blend the cream cheese with a hand mixer in a large mixing bowl until smooth.

Add the granulated sugar, salt, and flour to the cream cheese. Blend again until combined.

Add each egg to the mixture one at a time, mixing in between each addition. Add the vanilla extract and sour cream at the same time as the last egg. Mix until smooth. Set aside.

Combine the brown sugar, flour, cinnamon, and softened butter in a smaller bowl. Use a whisk to blend all the ingredients until combined and no streaks of butter are left.

Remove the graham cracker crust from the freezer and add the cheesecake filling to the pan ½ way.

Then add half of the cinnamon mixture layer.

Continue with the second half of the cheesecake filling. Then top again with the rest of the cinnamon mixture.

Use a rubber spatula to smooth the top of the cheesecake, slightly blending the filling and cinnamon mixture into a swirl.

Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is slightly jiggly. Then turn off the oven and open the oven door. Let it sit in the hot oven and finish cooking for another hour.

Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight.

Release from the springform pan and remove the parchment paper.

Make the cream cheese frosting by combining the cream cheese, cinnamon, and confectioner’s sugar. Blend with a mixer until smooth.

Add in the heavy cream and vanilla extract. Blend again until whipped and creamy.

Transfer this to a piping bag fitted with a small round metal tip.

Create a large swirl of icing from the center of the cheesecake outwards close to the edge of the cheesecake.

Finish with some extra cinnamon sprinkled on top before serving.