Preheat your oven to 325°F (165°C).

Grease a 9-inch springform pan.

Press the Pillsbury cinnamon rolls evenly into the bottom of the pan to form the crust. Set aside.

In a large mixing bowl, using a stand mixer or hand mixer, beat together the room temperature cream cheese, sour cream, and granulated sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract until fully combined and smooth.

In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. Mix until well combined and set aside.

Pour one-third of the cheesecake mixture over the cinnamon roll crust.

Swirl one-third of the brown sugar cinnamon filling over the cheesecake layer.

Repeat the layers: pour another third of the cheesecake mixture, followed by a swirl of another third of the brown sugar cinnamon filling.

Pour the remaining third of the cheesecake mixture on top and finish with the remaining cinnamon sugar filling, swirling it over the top.

Place the cheesecake in the preheated oven and bake for 1 hour.

After 1 hour, turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for 1 hour.

After cooling in the oven, let the cheesecake cool on the counter for another hour.

Refrigerate the cheesecake for at least 4 hours, but overnight is recommended for the best results.

Once the cinnamon roll cheesecake is fully chilled, top it with the frosting from the Pillsbury cinnamon rolls package.

Slice the cheesecake into 12 equal pieces.