Adjust the oven rack to the lower-middle position, and preheat oven to 350°F (177°C).

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumbly; you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of heavy-duty aluminum foil (use a double layer for extra protection, if desired). You will wrap the foil around the pan in step 5. Allow crust to slightly cool as you prepare the filling.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla and then beat until fully combined. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating on medium speed after each addition until just incorporated. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking, avoid over-mixing the batter as best you can.

In a medium bowl, using a fork, mix together the brown sugar, flour, and cinnamon until combined. Add the melted butter and mix until everything comes together. The mixture will be sandy and crumbly.

Wrap the aluminum foil around the springform pan.

Pour about a third of the cheesecake batter into the crust (you can eyeball it; this doesn’t need to be exact). Use a spatula or spoon to smooth it into an even layer. Sprinkle about half of the cinnamon swirl mixture over the top. Pour another third of the cheesecake batter over top of the cinnamon swirl layer, then sprinkle on most of the remaining cinnamon swirl mixture, reserving a couple Tablespoons for the topping. Finally, pour the remaining cheesecake batter over top and smooth it into an even layer. Sprinkle with remaining cinnamon mixture. With a knife, gently swirl the layers of batter and cinnamon filling together. I like to swirl it in a spiral, like a cinnamon roll (though you really can’t tell when it’s done baking, so swirl in any way you like!).

If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a kettle of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the wrapped pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)

Bake cheesecake for 65–85 minutes or until the edges are set. Don’t get nervous if your cheesecake takes longer than this. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan.

Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven, door slightly ajar, as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then, refrigerate the cheesecake for at least 4 hours or overnight.

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, brown sugar, and vanilla on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Spread a layer of whipped cream over top of the cheesecake (I use an offset spatula) and, if desired, you can transfer some to a piping bag and pipe a design on top. I used Wilton 1M piping tip for the pictured whipped cream border. Lightly dust cinnamon on top, if using. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Cover and store leftover cheesecake in the refrigerator for up to 5 days.