Preheat your oven to 325°F (160°C) and prepare your 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.

In a mixing bowl, combine graham cracker crumbs, brown sugar, ground cinnamon, and melted unsalted butter. Stir until resembling wet sand. Press into the bottom of the springform pan and bake for 8-10 minutes.

In a small bowl, mix brown sugar, melted butter, flour, and cinnamon until a thick paste forms for the cinnamon swirl.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, sour cream, vanilla extract, and salt until creamy.

Add eggs one at a time, mixing on low speed until combined to prevent cracks.

Pour half of the cheesecake batter onto the cooled crust, drizzle with half of the cinnamon swirl mixture, and swirl gently. Repeat with the remaining batter and swirl.

Place the springform pan in a larger roasting pan, fill the outer pan with water halfway up, and bake for 1 to 1.5 hours.

After baking, let the cheesecake cool in the oven for 30 minutes with the door ajar.

Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.

To make the frosting, beat cream cheese until smooth, then add powdered sugar and vanilla. Fold in heavy cream until fluffy.

Spread the frosting over the chilled cheesecake and dust with cinnamon. Slice and serve.