Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Combine the graham cracker crumbs, brown sugar, and ground cinnamon in a mixing bowl, then add melted butter and press into the bottom of the prepared pan.

In a separate bowl, mix together brown sugar, melted butter, all-purpose flour, and ground cinnamon for the swirl.

Beat the softened cream cheese until smooth, then mix in the rest of the cheesecake filling ingredients until combined.

Add the eggs to the filling one at a time, mixing on low speed after each addition.

Layer half of the cheesecake batter over the crust, drizzle with half of the cinnamon swirl, then repeat.

Bake in a water bath for 1 hour to 1 hour and 10 minutes, until the edges are set with a slight jiggle in the center.

Cool in the oven with the door ajar for 30 minutes, then refrigerate for at least 4 hours or overnight.

For frosting, beat cream cheese until smooth, gradually adding powdered sugar and vanilla, then fold in whipped cream.

Frost the cheesecake and dust with cinnamon before serving.