1.Prepare the Crust

Preheat oven to 325°F (165°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press the mixture firmly into the bottom of a greased 9-inch springform pan.

Bake for 10 minutes, then remove and let cool slightly.

2. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and lump-free.

Add granulated sugar and mix until fully incorporated.

Beat in eggs one at a time, mixing on low speed after each addition.

Add sour cream and vanilla extract; mix until smooth and creamy. Do not overmix.

3. Prepare the Cinnamon Swirl

In a small bowl, combine brown sugar, ground cinnamon, and melted butter until thick and smooth.

4. Assemble the Cheesecake

Pour half of the cheesecake batter over the cooled crust.

Spoon half of the cinnamon swirl mixture evenly over the batter.

Use a knife or skewer to gently swirl the cinnamon mixture through the batter.

Repeat with remaining cheesecake batter and remaining cinnamon swirl, swirling again to create a honeybun-style pattern.

5. Bake

Bake the cheesecake at 325°F for 55–65 minutes, or until the center is just set and slightly jiggly.

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.

Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

6. Add the Icing

Whisk powdered sugar, milk, and vanilla extract until smooth and pourable.

Drizzle icing generously over the chilled cheesecake just before serving.