Make The Crust:

1. Preheat the oven to 350°F.
2. In a food processor grind the graham crackers, brown sugar and cinnamon and pulse until it turns to fine crumbs. 
3. Add the melted butter and continue to pulse until the butter is mixed in and starting to form clumps.
4. Pour into the bottom of a 9” springform pan (affiliate link) and firmly press to create and even layer to form the crust. 
5. Place in the oven and bake for 7 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 320°F.

Make The Cheesecake:

1. In a large bowl, beat the cream cheese until smooth. Add the sugar and beat for another minute. Mix in the vanilla extract, then add the eggs one at a time, beating until fully incorporated. Add the sour cream and mix well. Finally, add the flour and mix until combined. Set aside for a moment.

Make The Cinnamon Swirl:

1. In a small bowl, mix together the brown sugar, cinnamon, flour and melted butter.
2. Pour about ½ of the cream cheese mixture over the bottom of the crust. Take the cinnamon/sugar mixture and using your hands, crumble it around the entire cheesecake. Add the remaining batter and repeat with the cinnamon crumble.
3. Cover the bottom of the pan with a layer (or two) of foil to prevent water getting into the cheesecake. Place the cheesecake in a larger pan with sides and add water to create a water bath for the cheesecake. Place in the oven and bake for 60-70 minutes, until the center is firm.
4. Remove and let cool to room temperature before placing in the refrigerator to chill at least 6 hours.

Make The Frosting:

1. In a large bowl, cream the ¼ c butter and cream cheese together. Add in the powdered sugar and vanilla mix until smooth.
2. In a small bowl, mix the very soft butter, cinnamon and brown sugar together.
3. In a piping bag, coat the edges with the cinnamon-sugar mix, and fill the center with the rest of the frosting. Press down and create small swirls over the entire cheesecake using a 1M frosting tip.