Step 1

Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and gently spray the sides with baking spray. Set aside.

Step 2

In a medium-sized mixing bowl, whisk together the graham crackers and brown sugar. Add in the butter and mix until the mixture resembles wet sand.

Step 3

Press the crust mixture into the bottom of the springform pan in an even layer. Place the springform pan into the oven to bake for 15 minutes. Once the crust has baked, remove from the oven and place onto a cooling rack to cool while you make the cheesecake batter.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and brown sugar together on high speed until smooth and creamy, about 1 minute.

Step 5

Add in the heavy cream, sour cream, and vanilla and beat together for 30 seconds to incorporate.

Step 6

Add in the eggs and yolk and beat together.

Step 7

Add in the cornstarch and salt and mix to fully incorporate. Set aside.

Step 8

To make the cinnamon filling, whisk all of the ingredients together in a medium-sized bowl.

Step 9

Pour ⅓ of the cheesecake mixture into the springform pan on top of the crust.

Step 10

Sprinkle a layer of ⅓ of the cinnamon filling over the surface of the cheesecake batter.

Step 11

Pour ⅓ of the cheesecake batter on top of the cinnamon filling and then top with ⅓ of the cinnamon filling.

Step 12

Pour the remaining cheesecake batter on top of the cinnamon filling and sprinkle the last of the cinnamon mixture over the surface. Optionally, use a butter knife or toothpick to swirl the cinnamon filling into the cheesecake.

Step 13

Wrap the bottom and sides of a springform pan with tin foil to prevent any water from seeping in.

Step 14

Place a springform pan into a large baking pan or broiler pan. Fill the large pan with enough hot water to come 1 inch up the sides of a springform pan to create a water bath. Place the pans into the oven, on the middle rack, to bake for 1½ hours.

Step 15

After the cheesecake has baked for 1 hour, tent a piece of tin foil over the surface of the cheesecake to prevent it from browning any further. Do not place the tin foil over the cheesecake before this point as it will not be fully set by the time it is done baking.

Step 16

Once the cheesecake has baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.

Step 17

Once the cheesecake has set, remove the springform pan from the water bath pan, unwrap the tin foil and place the springform pan onto a cooling rack to cool completely. Once cooled, cover with tin foil or plastic wrap and place into the refrigerator to chill for at least 8 hours.

Step 18

Once the cheesecake has chilled, make the glaze. Whisk both of the glaze ingredients in a small mixing bowl until a smooth glaze has formed. Unwrap the cheesecake. Carefully run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or cake stand. Spread the glaze over the surface of the cheesecake. Optionally top with homemade cinnamon rolls. Let set for 5 minutes before slicing and serving.