1. Preheat your oven to 325°F (163°C). Line the outside of a 9-inch springform pan with aluminum foil and lightly grease the inside.

2. Combine graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared pan to form the crust. Bake for 8 minutes and set aside to cool.

3. In a mixing bowl, blend the cream cheese until smooth. Add granulated sugar and continue mixing until creamy and lump-free.

4. Beat in eggs one at a time, then mix in sour cream, vanilla extract, and flour. Mix until just combined—avoid overbeating.

5. In a separate bowl, stir together brown sugar and cinnamon for the swirl mixture.

6. Pour half the cheesecake batter over the crust. Sprinkle half the cinnamon mixture over it. Add remaining batter and top with the rest of the cinnamon mix. Use a knife or skewer to gently swirl.

7. Place the springform pan into a large roasting pan. Fill the roasting pan with hot water about halfway up the sides of the cheesecake pan to create a water bath.

8. Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.

9. Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour inside the oven.

10. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight before serving.