• Preheat oven to 325F (160C).

Crust

• Combine graham cracker crumbs, sugars, and cinnamon in a bowl. Add melted butter and stir to combine until all crumbs are moistened.
  1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light or dark brown sugar, ½ teaspoon ground cinnamon, 7 Tablespoons (100 g) salted butter
• Press the graham cracker mixture firmly and evenly into the bottom and up the sides of a 9” springform pan (I use the bottom and side of a glass to help me do this). Set aside while you prepare your cheesecake.

Cheesecake

• In a large mixing bowl, combine cream cheese and sugar and use an electric mixer on medium-low speed to stir until smooth, creamy, and completely combined. Scrape the bottom and sides of the bowl with a spatula to ensure all ingredients are thoroughly combined.
  24 oz (678 g) full-fat cream cheese, ¾ cup (150 g) granulated sugar
• Stir in sour cream, vanilla, and salt until just combined.
  ½ cup (120 g) sour cream, 1 teaspoon vanilla extract, ¼ teaspoon table salt
• Add the eggs, one at a time, stirring on low speed after each addition until just combined. Scrape the sides and bottom of the bowl with a spatula again to ensure all ingredients are incorporated. Set aside to prepare your cinnamon swirl.
  3 large eggs

Cinnamon Swirl

• In a small bowl, stir together flour, sugar, cinnamon, and butter until well combined and evenly moistened.
  5 Tablespoons (70 g) salted butter, 1 cup (200 g) light or dark brown sugar, 4 teaspoons ground cinnamon, ⅓ cup (42 g) flour
• Measure out ½ cup (lightly packed, 135g) of the cinnamon/sugar mixture and place in a separate small bowl. Add 2-3 Tablespoons of cheesecake batter and stir until smooth.
• Place in a piping bag fitted with a round tip (I use the Ateco 804) or in a Ziploc bag that you can snip the corner off for piping.

Assembly

• Pour half of the plain cheesecake batter into your prepared crust. Pour the remaining cinnamon sugar crumble evenly over the batter (there should be large crumbly pieces).
• Pour the remaining plain cheesecake batter overtop and then pipe the mixture in your piping bag in a swirl over the surface.
• Transfer cheesecake to center rack of 325F (160C) preheated oven and bake for 40-50 minutes, until edges are set but the center is still jiggly if slightly jostled.
• Turn off the oven, crack the door several inches, and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove from the oven and allow to cool on the counter until mostly cooled. Transfer to a refrigerator to chill for at least 6 hours, preferably overnight.

Topping

• Once the cheesecake has chilled, prepare the glaze and whipped cream.
• Glaze: Whisk together powdered sugar, vanilla extract, and milk (mixture should ribbon off the whisk and hold its shape for several seconds before dissolving back into the bowl). Drizzle evenly over cheesecake, then make the whipped cream.
  ½ cup (62 g) powdered sugar, ⅛ teaspoon vanilla extract, 2-3 teaspoons milk
• Whipped cream: To a medium sized bowl, add heavy cream, sugar and vanilla. Use an electric mixer to beat on low-speed, gradually increase to high speed, and continue beating until thick, fluffy, voluminous, and stiff peaks have formed.
  ¾ cups (180 ml) heavy cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract
• Transfer to a piping bag with a closed star tip (I use the Ateco 846) and pipe in decorative dollops around the outside of the cheesecake.
• Cinnamon sugar: In a separate, small dish whisk together the sugar and ground cinnamon. Sprinkle this evenly over the whipped cream.
  1 ½ teaspoons granulated sugar, ¼ teaspoon ground cinnamon
• Remove springform ring, slice, and serve.