Step 1

Preheat to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

Step 2

In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture into the pan. Bake for 8-10 minutes, then set aside.

Step 3

Mix together brown sugar, cinnamon, and melted butter until you have a thick, spreadable paste.

Step 4

Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla extract, and mix until combined. Beat in eggs, one at a time, mixing until just combined.

Step 5

Pour half the cheesecake batter over the crust. Add half the cinnamon swirl and gently swirl with a knife. Pour the remaining batter on top, then swirl in the remaining cinnamon mixture.

Step 6

Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the center is slightly jiggly but set. Let it cool in the oven with the door slightly open for 1 hour.

Step 7

Whisk together powdered sugar, milk, and vanilla extract.

Step 8

Once the cheesecake is at room temperature, refrigerate it for at least 4 hours (or overnight). Drizzle with glaze before serving.