Cinnamon Roll Cheesecake

Instructions:
 Crust Preparation:
Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Press into a cheesecake pan and bake at 325°F for 10 minutes.
 Cinnamon Swirl Preparation:
Mix brown sugar, flour, and cinnamon with melted butter. Set aside.
 Cheesecake Filling:
Beat cream cheese until creamy. Add sugars and sour cream, mixing well. Incorporate eggs one at a time, followed by vanilla and salt. Alternate layers of the cheesecake batter with the cinnamon swirl in the pan, finishing with a layer of batter.
 Baking:
Bake in a water bath at 325°F for 60-75 minutes until the edges are set but the center slightly jiggles.
 Cooling:
Allow to cool in the turned-off oven for 1 hour, then chill in the refrigerator for at least 6 hours.
 Frosting:
Beat cream cheese and powdered sugar together, then gently fold in whipped cream. Pipe or spread onto the chilled cheesecake and sprinkle with cinnamon.
Pro Tips:
Temperature: Ensure all ingredients are at room temperature to achieve a smooth batter.
Water Bath: Use a water bath during baking to help prevent cracks and ensure the cheesecake texture is creamy.
Greasing: Grease the pan well and consider running a knife around the edges post-baking to prevent the cheesecake from sticking.