Prepare the Crust:
Preheat the oven to 325°F (163°C).
Combine graham cracker crumbs, sugar, and melted butter. Press into a greased 9-inch springform pan.
Bake for 10 minutes and cool.
Make the Cheesecake Filling:
Beat softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing well.
Mix in sour cream and vanilla until smooth.
Create the Cinnamon Swirl:
Combine brown sugar, cinnamon, and melted butter in a bowl.
Layer and Swirl:
Pour half the cheesecake batter onto the crust. Drizzle with half the cinnamon swirl, swirling gently with a knife.
Repeat with the remaining batter and cinnamon swirl.
Bake the Cheesecake:
Bake for 50–60 minutes, until the center is set but slightly jiggly.
Turn off the oven, leave the door ajar, and cool for 1 hour. Refrigerate for at least 4 hours.
Add the Icing:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake.
Serve:
Slice, serve, and enjoy!
