Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
3. Press the crust mixture evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to flatten it firmly. Bake for 8-10 minutes, then set aside to cool.

Make the Cinnamon Roll Swirl:

4. In a small bowl, mix the brown sugar, cinnamon, and flour. Stir in the melted butter until smooth. Set aside.

Prepare the Cheesecake Filling:

5. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
6. Add the granulated sugar and continue beating until fully combined and fluffy.
7. Mix in the sour cream and vanilla extract.
8. Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix to avoid incorporating too much air.

Assemble the Cheesecake:

9. Pour half of the cheesecake batter over the cooled crust.
10. Drizzle half of the cinnamon roll swirl mixture over the batter, then use a knife or skewer to swirl it gently into the batter.
11. Add the remaining cheesecake batter, spreading it evenly. Repeat the drizzle and swirling process with the remaining cinnamon swirl mixture.
12. Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath to prevent cracks.

Bake the Cheesecake:

13. Bake in the preheated oven for 60-75 minutes, or until the center is just slightly jiggly but mostly set.
14. Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for 1 hour. This helps prevent cracks.
15. Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Add the Glaze:

16. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake before serving.

Serve:

17. Slice the cheesecake into 12 portions, wiping the knife clean between cuts for neat slices. Serve chilled and enjoy!