1. Prepare the Crust

• Preheat oven to 325°F (163°C).

• In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

• Press mixture firmly into the bottom of a 9-inch springform pan.

• Bake for 8–10 minutes, then allow to cool while preparing the filling.

2. Make the Cinnamon Swirl

• In a small bowl, stir together melted butter, brown sugar, cinnamon, and vanilla until smooth. Set aside.

3. Prepare the Cheesecake Filling

• In a large mixing bowl, beat softened cream cheese until smooth and creamy.

• Add sugar and vanilla, mixing until well combined.

• Beat in eggs one at a time.

• Add sour cream and flour, mixing just until incorporated—do not overmix.

4. Assemble and Swirl

• Pour the cheesecake filling into the cooled crust.

• Drop spoonfuls of the cinnamon mixture over the top.

• Use a knife or skewer to gently swirl the cinnamon through the top layer of the filling.

5. Bake the Cheesecake

• Bake at 325°F for 50–60 minutes, or until the center is set and the edges are slightly puffed.

• Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour inside.

• Refrigerate for at least 4 hours (overnight is best) before removing from the pan.

6. Add the Glaze

• In a small bowl, whisk powdered sugar and milk until smooth.

• Drizzle over the chilled cheesecake before serving.