Ingredients

For the Crust:

• 2 cups graham cracker crumbs

• ⅓ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 32 oz (4 packages) cream cheese, softened

• 1 cup granulated sugar

• 3 tablespoons all-purpose flour

• 1 cup sour cream

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• 4 large eggs

For the Cinnamon Swirl:

• 1 cup dark brown sugar, packed

• 2 teaspoons ground cinnamon

• 2 tablespoons all-purpose flour

• ⅓ cup unsalted butter, melted

Instructions

Preparing the Crust:

1. Preheat oven to 325°F and line a 9-inch springform pan with parchment paper.

2. Combine graham cracker crumbs, sugar, and melted butter until mixture is sandy.

3. Press firmly into bottom and partially up sides of prepared pan.

4. Pre-bake for 10 minutes, then wrap pan exterior with aluminum foil.

Making the Cheesecake:

1. Beat cream cheese, sugar, and flour on low speed until completely smooth, about 3 minutes.

2. Add sour cream, vanilla, and cinnamon, mixing until combined.

3. Add eggs one at a time, beating on low speed just until incorporated after each addition.

4. Avoid overmixing to prevent cracking.

Creating the Cinnamon Swirl:

1. In a medium bowl, combine brown sugar, cinnamon, and flour.

2. Stir in melted butter until mixture forms a sandy, crumbly texture.

Assembling and Baking:

1. Sprinkle ¼ of cinnamon filling over crust, then pour ⅓ of cheesecake batter on top.

2. Repeat layering twice more, ending with remaining cinnamon mixture on top.

3. Place springform pan in a roasting pan and add hot water halfway up the sides for a water bath.

4. Bake for 1 hour 10-20 minutes until edges are set but center still jiggles slightly.

5. Turn off oven and let cool inside with door closed for 30 minutes, then crack door for another 30 minutes.

6. Remove from water bath and cool completely before refrigerating 4-6 hours or overnight.