Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Grease a 9-inch springform pan with non-stick spray and set aside.
3. In a food processor, pulse graham crackers into fine crumbs.
4. In a medium bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until well combined.
5. Press the mixture into the bottom and slightly up the sides of the springform pan.
6. Bake for 10 minutes, then remove from the oven and let cool.

Step 2: Make the Cinnamon Crumble

7. In a medium bowl, whisk together brown sugar, cinnamon, and flour.
8. Pour in melted butter and mix with a fork until the mixture forms coarse crumbs. Set aside.

Step 3: Prepare the Cheesecake Filling

9. In a large mixing bowl, beat cream cheese on medium speed until smooth and creamy (about 2 minutes).
10. Add sugar and flour, and mix until combined (1 minute).
11. While mixing on low speed, add vanilla extract and eggs one at a time, making sure each egg is fully incorporated before adding the next.
12. Once eggs are mixed in, increase speed to medium-high and beat for 5 minutes.
13. Add heavy whipping cream and mix for another 1-2 minutes until smooth.

Step 4: Assemble the Cheesecake

14. Pour ⅓ of the cheesecake filling over the crust.
15. Sprinkle ⅓ of the cinnamon crumble evenly over the filling.
16. Repeat this process two more times, layering the cheesecake batter and cinnamon crumble until all ingredients are used.
17. Finish by sprinkling the remaining crumble on top.

Step 5: Bake the Cheesecake

18. Place the cheesecake in the center of the oven and bake at 350°F for 15 minutes.
19. Reduce the oven temperature to 200°F (95°C) and continue baking for 1 hour and 30 minutes.
20. Turn off the oven and let the cheesecake sit inside without opening the door for 30 minutes.
21. Crack the oven door open slightly and let the cheesecake sit for another 5 minutes before removing.
22. Transfer the cheesecake to a cooling rack and refrigerate for at least 8 hours or overnight.

Step 6: Make the Cream Cheese Topping

23. In a small bowl, beat together butter, cream cheese, vanilla extract, powdered sugar, and heavy cream until smooth.
24. Transfer to a piping bag (or a sandwich bag with the tip cut off) for easy drizzling.

Step 7: Serve & Enjoy!

25. Once the cheesecake has fully chilled, drizzle the cream cheese topping over the top.
26. Slice, serve, and enjoy this decadent cinnamon roll cheesecake!