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Preheat to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture into the pan. Bake for 8-10 minutes, then set aside.
Mix together brown sugar, cinnamon, and melted butter until you have a thick, spreadable paste.
Beat softened cream cheese and sugar until smooth. Add sour cream and vanilla extract, and mix until combined. Beat in eggs, one at a time, mixing until just combined.
Pour half the cheesecake batter over the crust. Add half the cinnamon swirl and gently swirl with a knife. Pour the remaining batter on top, then swirl in the remaining cinnamon mixture.
Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the center is slightly jiggly but set. Let it cool in the oven with the door slightly open for 1 hour.
Whisk together powdered sugar, milk, and vanilla extract.
Once the cheesecake is at room temperature, refrigerate it for at least 4 hours (or overnight). Drizzle with glaze before serving.