Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even and compact.

In a large bowl, beat the softened cream cheese until smooth.

Gradually add granulated sugar and vanilla extract, mixing until fluffy.

Beat in the eggs one at a time, incorporating each fully before adding the next. Finally, add the ground cinnamon and mix.

Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.

In a separate bowl, mix the brown sugar and cinnamon, then drizzle the melted butter over the mixture. Stir until well-coated.

Spoon the cinnamon roll mixture over the cheesecake filling, creating a swirled pattern.

Place the springform pan in the preheated oven and bake for approximately 55-60 minutes or until the center is set.

Once baked, turn off the oven and crack the door open, letting the cheesecake cool inside for an hour.

Transfer to the fridge and let it chill for at least 4 hours or overnight.

In a mixing bowl, beat together softened cream cheese, powdered sugar, milk, and vanilla until smooth.

Drizzle the icing over the cooled cheesecake before serving.