Pre-heat the oven to 325ºF.

Place the graham cracker in a food processor and process to obtain fine crumbs.

Add the brown sugar and the cinnamon to the graham cracker crumbs, and mix to combine.

Melt the butter and add to the bowl. Mix with a spatula.

Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.

Bake the crust in the oven for 10 minutes.

Remove it from the oven and let it cool down.

Mix the brown sugar with the flour and cinnamon. Add the melted butter and mix to combine. Set it aside and make the cheesecake batter.

Grease the sides of the cheesecake pan.

Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.

Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine. Scrape the bowl.

Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.

Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.

Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Add the vanilla, salt, and mix briefly.

Pour ⅓ of the cheesecake batter in the pan, over the baked and cooled crust.

Next, spread ⅓ of the Cinnamon Swirl on top of the batter. Use your fingers to break up the crumbs while you sprinkle it over the batter.

Pour another ⅓ of the batter over the Cinnamon Swirl.

Spread ⅓ of the cinnamon filling on top of the cheesecake batter.

Follow by the remaining batter.

Top the cheesecake with the rest of the cinnamon filling. Use a spatula to spread the crumbs around and cover them with the batter, that will help the cheesecake not crack.

Wrap the bottom of the pan with a few layers of foil.

Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.

Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.

Turn the oven off, and leave the cheesecake in there for 1 hour.

Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Beat the cream cheese with an electric mixer for about 1 minute. Add the powdered sugar and mix with the mixer for another minute.

Add the vanilla and mix.

Set aside.

To another mixer bowl, add the heavy cream and whip with an electric mixer until it has stiff peaks, for about 3 minutes.

Add the whipped cream to the cream cheese mixture, and fold with a spatula to combine.

Place the frosting in a piping bag lined with a round tip.

Pipe in a swirl on top of the cheesecake.

Sprinkle the cinnamon on top.