Prepare the Crust:

• Preheat the oven to 325°F (163°C).
• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cinnamon Swirl:

• In a bowl, mix melted butter, brown sugar, cinnamon, and flour until well combined. Set aside.

Prepare the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add granulated sugar and mix until combined.
• Blend in sour cream and vanilla extract.
• Add eggs one at a time, mixing on low speed after each addition until just combined.

Assemble the Cheesecake:

• Pour half of the cheesecake batter over the cooled crust.
• Drop spoonfuls of the cinnamon swirl mixture over the batter and use a knife to gently swirl it through.
• Pour the remaining cheesecake batter on top and repeat the swirling process with the remaining cinnamon mixture.

Bake the Cheesecake:

• Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
• Bake for 60-70 minutes, or until the center is set and slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from the oven and water bath, then refrigerate for at least 4 hours or overnight.

Prepare the Cream Cheese Frosting:

• In a medium bowl, beat the softened cream cheese and butter until smooth.
• Gradually add powdered sugar and mix until combined.
• Stir in vanilla extract and enough milk to reach the desired consistency.

Serve:

• Remove the cheesecake from the springform pan and place it on a serving platter.
• Drizzle or spread the cream cheese frosting over the top.
• Slice and enjoy!