Graham Cracker Crust

1. Pre-heat the oven to 325ºF.
2. Place the graham crackers in a food processor and process until fine crumbs form.
3. Add brown sugar and cinnamon to the graham cracker crumbs, mixing to combine.
4. Melt the butter and add it to the crumb mixture. Stir with a spatula to combine.
5. Press the mixture into the bottom of an 8” or 9” cheesecake pan (if using an 8” springform pan, ensure it’s deep).
6. Bake for 10 minutes.
7. Remove from the oven and let cool.

Cinnamon Roll Swirl

1. Mix the brown sugar, flour, and cinnamon together.
2. Add the melted butter and stir to combine.
3. Set aside.

Cheesecake Batter

1. Grease the sides of the cheesecake pan.
2. Beat the cream cheese for 3 minutes with a mixer on medium speed until creamy.
3. Add the brown sugar and granulated sugar to the cream cheese, beating for another 2 minutes.
4. Scrape the bowl, then beat for an additional 30 seconds.
5. Add the sour cream and mix to combine. Be sure to scrape the bowl.
6. Add the eggs, one at a time, mixing just until combined after each addition. Avoid overmixing to prevent cracks.
7. Add vanilla and salt, mixing briefly.
8. Pour 1/3 of the cheesecake batter into the pan over the cooled crust.
9. Spread 1/3 of the cinnamon swirl on top of the batter, breaking up the crumbs as you sprinkle.
10. Pour another 1/3 of the batter over the swirl.
11. Spread 1/3 of the cinnamon filling on top.
12. Add the remaining batter.
13. Top with the remaining cinnamon filling and spread with a spatula, covering the crumbs with batter to prevent cracks.
14. Wrap the bottom of the pan with a few layers of foil.
15. Place the pan in a larger roasting pan, adding hot water to form a water bath.
16. Bake at 325ºF for 60-75 minutes, until the center jiggles slightly and the edges are set.
17. Turn off the oven and leave the cheesecake inside for 1 hour.
18. Remove from the oven and refrigerate for at least 6 hours.

Cream Cheese Frosting

1. Beat the cream cheese with an electric mixer for 1 minute.
2. Add powdered sugar and mix for another minute.
3. Add vanilla and mix to combine. Set aside.
4. In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3 minutes.
5. Gently fold the whipped cream into the cream cheese mixture with a spatula.

To Decorate

1. Place the frosting in a piping bag with a round tip.
2. Pipe swirls on top of the cheesecake.
3. Sprinkle cinnamon on top to finish.