Start by preheating your oven to 325ºF. Grind the graham crackers into fine crumbs using a food processor. Combine the crumbs with light brown sugar and ground cinnamon, then stir in the melted butter until well mixed. Press this mixture into the base of an 8” or 9” springform pan. For a smaller 8” pan, ensure it has deep sides. Bake the crust for about 10 minutes, then set it aside to cool.

In a bowl, blend the brown sugar, flour, and cinnamon. Mix in the melted butter until you have a uniform mixture. Set this aside while you prepare the cheesecake batter.

Grease the sides of the springform pan. Beat the softened cream cheese on medium speed with a mixer for about 3 minutes until smooth and creamy. Gradually add both the brown and granulated sugars, continuing to beat for another 2 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Blend in the sour cream until fully incorporated. Add the eggs one by one, mixing just until combined after each addition to avoid over-mixing. Finally, mix in the vanilla extract and salt briefly.

Pour one-third of the cheesecake batter over the cooled crust. Sprinkle one-third of the cinnamon swirl mixture on top. Repeat the process with the remaining batter and cinnamon swirl, ending with a layer of batter. Smooth the top with a spatula, covering any exposed swirl mixture. Wrap the bottom of the springform pan in multiple layers of foil, then place it in a larger roasting pan. Fill the roasting pan with hot water to create a water bath, which helps prevent the cheesecake from cracking. Bake in the preheated oven at 325ºF for 60 to 75 minutes, or until the center is slightly jiggly while the edges are set. Turn off the oven and let the cheesecake sit inside for an hour. Afterward, refrigerate it for at least 6 hours.

Beat the softened cream cheese with an electric mixer for about a minute. Add the powdered sugar and mix for another minute, then blend in the vanilla extract. In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, around 3 minutes. Gently fold the whipped cream into the cream cheese mixture.

Transfer the frosting into a piping bag fitted with a round tip. Pipe swirls over the top of the chilled cheesecake, then sprinkle a touch of ground cinnamon on top. Enjoy!