Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
2. In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, melted butter, and vanilla extract until evenly combined.
3. Press the mixture firmly into the bottom and about an inch up the sides of the pan. Bake for ~10 minutes until golden brown. Let cool completely.

Step 2: Make the Cheesecake Filling

1. Beat softened cream cheese until smooth and creamy. Add sugar and mix until fully incorporated.
2. Blend in sour cream and vanilla extract on low speed. Add eggs one at a time, mixing gently after each addition to avoid over-aerating the batter.

Step 3: Create the Cinnamon Swirl

1. In a small bowl, combine brown sugar, cinnamon, and flour. Stir in melted butter to form a thick paste.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of cinnamon swirl mixture over the filling and use a toothpick to swirl gently. Repeat with remaining filling and cinnamon swirl on top.

Step 5: Bake the Cheesecake

1. Place your springform pan in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of your springform pan (water bath).
2. Bake at 325°F for ~75 minutes or until edges are set but center jiggles slightly. Turn off oven, crack door open slightly, and let cheesecake cool inside for an hour before transferring to the fridge to chill overnight.

Step 6: Frost & Serve

1. Beat cream cheese and butter until smooth for frosting. Gradually add powdered sugar and thin with heavy cream as needed for consistency. Pipe or spread frosting over chilled cheesecake in a spiral design.
2. Slice and serve! Optional toppings include fresh berries, caramel drizzle, or a sprinkle of cinnamon.