Preheat the Oven: Preheat your oven to 325°F (163°C).
Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Form the Crust: Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.
Prepare the Cinnamon Roll Filling: 🍂
Mix Filling Ingredients: In a small bowl, combine the brown sugar and ground cinnamon.
Form Crumbles: Stir in the melted butter until the mixture forms a crumbly texture. Set aside.
Prepare the Cheesecake Filling: 🍂
Beat Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add Vanilla: Mix in the vanilla extract.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Mix in Dairy: Blend in the sour cream and heavy cream until fully incorporated.
Add the Cinnamon Roll Swirl: 🍂
Layer Cheesecake: Pour half of the cheesecake filling over the prepared crust.
Add Cinnamon Swirl: Spoon half of the cinnamon roll filling in dollops over the cheesecake layer. Use a knife or toothpick to swirl the cinnamon filling into the cheesecake batter.
Add Remaining Filling: Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining cinnamon roll mixture.
Bake the Cheesecake: 🍂
Bake: Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set and the edges are lightly golden. The center may still jiggle slightly.
Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Chill: Remove from the oven and refrigerate for at least 4 hours or overnight.
