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Preheat oven to 350°F.
In a medium bowl, combine the melted butter, graham cracker crumbs, ¼ cup brown sugar, and salt and mix until combined.
Press into a square 8-inch baking dish firmly. Bake 8 minutes.
Set aside to cool.
Reduce oven temperature to 325°F.
In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.
Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.
Set aside.
In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.
Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.
Add remaining filling and remaining cinnamon mixture, then swirl once more.
Bake until center is mostly set, 35-40 minutes.
Chill until firm, 2 hours. Slice, serve, and enjoy!