Make the crust

• Mix the crushed graham crackers with the melted butter, brown sugar and cinnamon until evenly combined.
• Press the mixture firmly into the bottom of a springform pan.

Make the cinnamon swirl

• Stir together the brown sugar, cinnamon and melted butter into a smooth paste.

Make the cheesecake batter

• Beat the cream cheese with the granulated sugar until smooth and lump-free.
• Mix in the sour cream, vanilla extract and flour.
• Add the eggs one at a time, mixing on low speed just until combined.

Assemble the cheesecake

• Pour half of the batter over the crust.
• Drizzle half of the cinnamon swirl over the batter and swirl with a knife.
• Repeat with the remaining batter and cinnamon swirl.

Bake the cheesecake

• Bake in a water bath until the edges are set and the center still slightly jiggles.
• Turn off the oven and let the cheesecake cool inside with the door slightly open.

Chill the cheesecake

• Refrigerate the cheesecake until fully cold and set.

Make the glaze and finish

• Whisk the powdered sugar, cream cheese, milk and vanilla extract into a smooth glaze.
• Drizzle the glaze over the chilled cheesecake before serving.