Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture firmly into the bottom of the prepared springform pan to form the crust.
• Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
• In a large bowl, beat together cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
• In a small bowl, combine brown sugar and cinnamon. In another small bowl, cream together the softened butter for the swirl until smooth.
• Pour about half of the cream cheese filling over the crust. Dollop spoonfuls of the cinnamon-sugar mixture and softened butter over the filling. Swirl gently with a knife or skewer to create a marbled effect.
• Pour the remaining cream cheese filling over the swirl mixture. Gently tap the pan on the counter to remove any air bubbles.
• Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
• For the frosting: In a medium bowl, beat cream cheese until smooth. Gradually beat in powdered sugar, then stir in milk and vanilla extract until smooth and creamy.
• Once chilled, remove the sides of the springform pan. Frost the top of the cheesecake. Slice and serve.