Prepare the crust:

1️⃣ Preheat: Preheat your oven to 325°F (165°C).
2️⃣ Mix and press: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
3️⃣ Bake: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Make the cheesecake filling:

4️⃣ Beat cream cheese: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
5️⃣ Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
6️⃣ Combine rest: Add sour cream and vanilla extract. Mix until the filling is smooth and well combined.

Prepare the cinnamon swirl:

7️⃣ Mix ingredients: In a small bowl, combine brown sugar, cinnamon, and melted butter to form a smooth paste.

Assemble the cheesecake:

8️⃣ Layer and swirl: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cinnamon swirl mixture over the filling. Use a knife or toothpick to create gentle swirls.
9️⃣ Repeat: Add the remaining cheesecake filling and swirl in the rest of the cinnamon mixture for a marbled effect.

Bake the cheesecake:

🔟 Bake: Place the springform pan on a baking sheet. Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly.
1️⃣1️⃣ Cool in the oven: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Chill the cheesecake:

1️⃣2️⃣ Cool completely: Let the cheesecake cool to room temperature.
1️⃣3️⃣ Refrigerate: Chill in the refrigerator for at least 4 hours, preferably overnight, to set.

Make the cream cheese icing:

1️⃣4️⃣ Beat the icing: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract.
1️⃣5️⃣ Adjust consistency: Mix in milk, one tablespoon at a time, until the icing is smooth and pourable.

Serve:

1️⃣6️⃣ Top and slice: Spread or drizzle the cream cheese icing over the chilled cheesecake. Slice and serve!