Preheat oven to 325°F (163°C). If using a water bath, wrap the outside of your springform pan in foil to prevent leaks.

Crust: Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until it resembles damp sand. Press firmly into the bottom of the pan. Set aside.

Cinnamon Swirl: In a separate bowl, mix brown sugar, flour, cinnamon, and melted butter until a thick paste forms. Set aside.

Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Add brown sugar, granulated sugar, and sour cream; mix until fully combined.

Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract and salt just until combined—do not overmix.

Layer and Swirl: Spread half the cheesecake batter over the crust. Drop half the cinnamon swirl mixture in small dollops on top, then gently swirl with a knife. Repeat with remaining cheesecake batter and swirl mixture.

Bake: Place the pan in the center of the oven and bake for 50–55 minutes, or until the edges are set and the center jiggles gently.

Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Remove from oven and cool to room temperature.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Optional Frosting:
If you’d like to add the cream cheese frosting, beat cream cheese, powdered sugar, vanilla, and heavy whipping cream together until light and fluffy. Spread or pipe over the chilled cheesecake.

Before serving, you may sprinkle cinnamon powder on top for a finishing touch, if desired.