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Prepare the Oven and Pan:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the Crust:
Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and stir until the mixture is evenly moistened. Press this mixture into the bottom of the prepared pan and slightly up the sides. Bake in the preheated oven for 8-10 minutes until set. Allow to cool.
Create the Cinnamon Swirl:
In a small bowl, combine brown sugar, melted butter, flour, and cinnamon until well mixed. Set this aside for later use.
Prepare the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. Gradually add brown sugar and granulated sugar, beating until creamy. Incorporate sour cream, vanilla, and salt into the mixture. Add eggs one at a time, ensuring each is fully incorporated before adding the next.
Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust. Spoon half of the cinnamon swirl mixture in dollops over the batter, then use a knife to swirl it through. Repeat with the remaining batter and cinnamon swirl.
Bake the Cheesecake:
To prevent cracks, place the springform pan in a large baking dish and fill the dish with boiling water halfway up the sides of the pan (water bath method). Bake for 60-70 minutes or until the center is just set. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 30 minutes.
Chill the Cheesecake:
After cooling in the oven, bring the cheesecake to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Prepare the Frosting:
In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
Finish and Serve:
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