Set your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and place it on a baking sheet.

Mix together graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until it resembles wet sand. Press the mixture evenly into the base and slightly up the sides of your prepared pan.

Bake the crust for 8–10 minutes. Once done, remove it from the oven and allow it to cool completely before adding the filling.

In a large mixing bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and mix until fully blended and creamy.

Stir in the sour cream, then add eggs one at a time, mixing slowly. Incorporate vanilla and cinnamon. Mix just until everything is combined—avoid overbeating. Pour this filling over the cooled crust and smooth the top.

Combine melted butter, brown sugar, and cinnamon in a small bowl. Transfer to a piping bag or zip-top bag with a small corner cut.

Pipe the cinnamon mixture in a spiral starting from the center and working outward. To create a decorative swirl, gently drag a skewer or butter knife through the pattern.

Place the cheesecake in the oven and bake for 55–65 minutes, or until the center is just set and slightly wobbly. Turn the oven off, leave the door ajar, and let it cool inside for 1 hour to prevent cracking.

Remove the cheesecake from the oven and let it reach room temperature. Then refrigerate it for a minimum of 4 hours, or overnight for best results.

Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over the chilled cheesecake in a spiral or zigzag for a bakery-style look.

Slice with a sharp knife for clean cuts, wiping between each slice. Serve chilled and enjoy every creamy, cinnamon-filled bite.