Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix Ingredients: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Form the Crust: Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 10 minutes and let it cool while you prepare the filling.

Make the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
2. Add Eggs: Add the eggs one at a time, mixing well after each addition.
3. Incorporate Sour Cream and Vanilla: Gently mix in the sour cream and vanilla extract until fully combined. Be careful not to overmix to avoid cracking during baking.

Create the Cinnamon Swirl

1. Combine Ingredients: In a small bowl, mix the melted butter, brown sugar, and cinnamon to create a paste.
2. Layer the Swirl: Pour half of the cheesecake batter into the crust. Drop spoonfuls of the cinnamon mixture over the batter and swirl it using a knife. Repeat with the remaining batter and cinnamon mixture.

Bake the Cheesecake

1. Prepare a Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger baking dish and fill it with about an inch of hot water.
2. Bake: Bake at 325°F (163°C) for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
3. Cool: Turn off the oven and leave the cheesecake inside for an hour with the door slightly open. Transfer to a wire rack and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Prepare the Cream Cheese Glaze

1. Mix Ingredients: In a bowl, beat the cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until the glaze reaches a drizzling consistency.
2. Decorate: Drizzle the glaze over the chilled cheesecake before serving.