Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter.

In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Then mix in the ground cinnamon, sour cream, and heavy cream until fully combined.

Pour the cream cheese mixture over the cooled crust in the springform pan.

In a small bowl, combine brown sugar, 1 tablespoon ground cinnamon, and chopped pecans (if using). Sprinkle this mixture evenly over the cream cheese layer.

Using a knife or a skewer, gently swirl the topping into the cheesecake mixture to create a marbled effect.

Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Before serving, mix powdered sugar and milk in a small bowl to create a glaze. Drizzle the glaze over the chilled cheesecake.