Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly, or line the bottom with parchment paper.

In a medium bowl, combine the graham cracker crumbs, melted butter, ground cinnamon, and granulated sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of your prepared springform pan. Bake the crust for 8 to 10 minutes, then remove it from the oven and let it cool completely.

In a small bowl, whisk together the melted butter, brown sugar, ground cinnamon, and flour until smooth. Transfer the mixture into a small piping bag or a zip-top bag with the corner snipped off; set aside.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and completely free of lumps. Add the sour cream and vanilla extract, mixing until just combined. Reduce the mixer speed to low and add the eggs one at a time, mixing just until incorporated to prevent whipping excess air into the batter.

Pour half of the creamy cheesecake batter over the cooled crust. Pipe half of the cinnamon mixture over the batter in a spiral pattern, then use a butter knife to gently swirl it into the cake. Pour the remaining cheesecake batter on top. Finish by piping the remaining cinnamon mixture in a tight, clean spiral on the very surface of the cake.

Bake for 55 to 65 minutes, or until the edges are set and puffy but the very center still retains a slight jiggle. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour. Remove the cake from the oven and refrigerate for at least 6 hours or overnight until fully set. Dust with a light layer of powdered sugar or a simple powdered sugar glaze before slicing.