1. Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly combined.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 8-10 minutes, then set aside to cool.

2. Make the Cinnamon Swirl

1. In a small bowl, whisk together melted butter, brown sugar, cinnamon, and vanilla extract. Set aside.

3. Prepare the Cheesecake Filling

1. In a large bowl, beat cream cheese and granulated sugar until smooth.
2. Add eggs one at a time, mixing after each addition.
3. Stir in sour cream, vanilla extract, and flour, mixing just until combined.

4. Assemble the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust.
2. Drizzle half of the cinnamon swirl mixture over the batter and gently swirl with a knife.
3. Repeat with the remaining cheesecake batter and cinnamon swirl.

5. Bake the Cheesecake

1. Wrap the bottom of the springform pan in aluminum foil. Place it in a larger roasting pan and pour hot water into the roasting pan, about halfway up the cheesecake pan.
2. Bake at 325°F (163°C) for 55-65 minutes, until the edges are set but the center slightly jiggles.
3. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
4. Remove from the oven and refrigerate for at least 4 hours or overnight.

6. Serve and Enjoy

1. Dust with powdered sugar or drizzle with cream cheese glaze before serving.
2. Slice and enjoy!