Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until smooth.

In a separate bowl, combine the melted butter, brown sugar, ground cinnamon, and vanilla extract for the cinnamon swirl.

Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to swirl it gently. Pour the remaining cheesecake batter over this layer, and drizzle with the remaining cinnamon swirl mixture, swirling again.

Bake in the preheated oven for 55-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

Before serving, mix the powdered sugar, milk, and vanilla extract to create the glaze. Drizzle the glaze over the chilled cheesecake.

Prep Time: 30 minutes (plus chilling time)

Calories: Approximately 450 per serving