Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

For the cake base, in a medium bowl, using a fork, gently whisk together the flour, baking powder and salt. Set the bowl to the side.

In a large bowl, beat the softened butter, granulated sugar, and powdered sugar with a hand mixer until light and fluffy, about 1 minute.

Add the egg and vanilla and beat until smooth and fully combined.

Switch to a rubber spatula and begin folding in the dry ingredients and mix until everything is just combined and you see no more dry streaks.

Press the cake batter evenly into the bottom of the prepared springform pan, creating a smooth, even layer.

In that same bowl, using the hand mixer, beat the softened cream cheese until smooth. Add the powdered sugar and beat again for about 30-40 seconds until smooth.

Add egg and extra yolk, melted butter, vanilla and salt. Beat until smooth and creamy, scraping down the sides of the bowl as needed.

Pour the custard over the cake base and gently smooth the top with a rubber spatula.

For the cinnamon swirl, in a small bowl, mix the brown sugar, cinnamon, melted butter, salt, milk and flour until you have a nice paste.

Drop chunks of the cinnamon sugar swirl onto the custard. Using a butter knife or chopstick create swirls.

Bake for 38–42 minutes, or until the edges are set/golden brown and the center is puffed and still has a noticeable wobble/jiggle when the pan is gently shaken.

Remove the cake from the oven and let it cool completely in the pan- about 60-90 minutes.

Carefully run a knife along the inside of the pan. Remove the sides of the springform pan, dust with more powdered sugar slice, and serve.