Prepare the crust: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes. Let cool while preparing the filling.

Make the cinnamon swirl: In a bowl, combine brown sugar, flour, cinnamon, and melted butter until smooth. Set aside.

Make the cheesecake batter: In a large bowl, beat the cream cheese until smooth and creamy. Add brown sugar, granulated sugar, sour cream, vanilla, and salt. Mix until combined.

Add eggs one at a time, mixing just until incorporated. Do not overmix.

Pour half the cheesecake batter over the crust. Drop spoonfuls of the cinnamon swirl over the batter and swirl with a knife. Repeat with remaining batter and cinnamon swirl.

Place the pan in a water bath and bake for 55–65 minutes or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.

Chill in the refrigerator for at least 4 hours or overnight.

Make the frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture. Stir in cinnamon to taste.