Prepare the Crust:
Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add in the eggs one at a time, mixing after each addition. Add the sour cream and vanilla extract, mixing until combined.
Create the Cinnamon Swirl:
In a small bowl, mix the brown sugar, cinnamon, and melted butter until smooth.
Pour half of the cheesecake batter over the crust, then drizzle half of the cinnamon swirl over the batter. Use a knife to gently swirl it in.
Pour the remaining cheesecake batter on top, followed by the rest of the cinnamon swirl, swirling it in with a knife.
Bake:
Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours or overnight.
Make the Icing:
Whisk powdered sugar, milk, and vanilla together until smooth. Drizzle the icing over the cheesecake before serving.
Serve:
Slice, serve, and enjoy the rich, cinnamon-swirled flavor!
