Make the cinnamon graham crust

• Preheat the oven to 160°C (325°F).
• Mix the crushed graham crackers with the melted butter, brown sugar and cinnamon until it looks like wet sand.
• Press the mixture firmly into the bottom and up the sides of a springform pan.
• Bake the crust for 10 minutes, then set aside.

Make the cheesecake filling

• Beat the room-temperature cream cheese with the granulated sugar until completely smooth.
• Add the sour cream, eggs, vanilla extract and flour and mix just until combined, scraping down the bowl.

Add the cinnamon swirl

• Pour half of the cheesecake batter over the crust.
• Sprinkle over half of the cinnamon sugar swirl mixture.
• Pour the remaining batter on top and finish with the rest of the cinnamon sugar.
• Swirl gently with a knife or skewer.

Bake and cool

• Bake at 160°C (325°F) until the edges are set and the center still has a slight wobble.
• Turn the oven off, crack the door open and let the cheesecake cool inside for 1 hour.
• Chill in the fridge for at least 4 hours or overnight.

Make the cream cheese glaze

• Whisk the powdered sugar with the warm heavy cream until smooth and pourable.
• Drizzle the glaze over the chilled cheesecake and serve.