Instructions:

1. Prepare the Crust:

• Preheat your oven to 325°F (165°C).
• In a mixing bowl, combine the graham cracker crumbs, brown sugar, and cinnamon.
• Stir in the melted butter until well combined, then press the mixture into the bottom of a cheesecake pan. Bake for 10 minutes, then set aside to cool.

1. Make the Cinnamon Swirl:

• In a separate bowl, mix together the brown sugar, flour, and cinnamon with the melted butter. Set aside.

1. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add the brown sugar and granulated sugar, mixing until smooth.
• Add the sour cream and mix until combined. Incorporate the eggs one at a time, followed by the vanilla extract and salt, mixing until just combined.

1. Assemble the Cheesecake:

• Layer half of the cheesecake batter into the prepared crust, then add dollops of the cinnamon swirl mixture.
• Pour the remaining cheesecake batter on top and swirl gently with a knife to create a marbled effect.

1. Bake the Cheesecake:

• Bake in a water bath at 325°F for 60-75 minutes, or until the edges are set but the center still slightly jiggles.

1. Cooling:

• Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then chill in the fridge for at least 6 hours or overnight.

1. Make the Frosting:

• In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Fold in the heavy whipping cream until fluffy.
• Pipe or spread the frosting over the chilled cheesecake and dust with cinnamon.