1. Preheat the oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan tightly with foil.

2. Mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.

3. Press the crust mixture firmly into the bottom of the pan and bake for 8 minutes. Let it cool slightly.

4. Beat the softened cream cheese until smooth and creamy.

5. Add granulated sugar and mix until fully combined.

6. Mix in sour cream, vanilla extract, and flour until smooth.

7. Add the eggs one at a time, mixing on low speed just until combined.

8. In a small bowl, stir brown sugar, cinnamon, and melted butter into a thick cinnamon swirl mixture.

9. Pour half of the cheesecake batter over the crust.

10. Spoon half of the cinnamon swirl over the batter and gently swirl with a knife.

11. Add the remaining cheesecake batter, then spoon and swirl the remaining cinnamon mixture on top.

12. Place the springform pan into a larger roasting pan and add hot water around it to create a water bath.

13. Bake for 60 to 70 minutes, until the edges are set and the center still has a slight jiggle.

14. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

15. Move the cheesecake to the counter until it reaches room temperature, then refrigerate for at least 6 hours or overnight.

16. Whisk powdered sugar, heavy cream, milk, and vanilla extract until smooth.

17. Drizzle the glaze over the chilled cheesecake before slicing and serving.