Preheat your oven to 325°F (160°C).

In a medium bowl, combine your graham cracker crumbs with melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.

In a large mixing bowl, beat together softened cream cheese and granulated sugar until smooth and fluffy. Gradually add room temperature eggs, blending each one thoroughly. Finally, mix in sour cream, ground cinnamon, and vanilla extract.

In a separate small bowl, stir together brown sugar and ground cinnamon. This mixture will be used for swirls.

Pour half of the cheesecake filling over the baked crust, sprinkle with half of the cinnamon-sugar mixture, and swirl. Add remaining filling and top with remaining cinnamon mixture.

Carefully bake for approximately 60 minutes; edges should be set while the center remains slightly jiggly.

Turn off the oven, leave the cheesecake to cool with the door slightly ajar for about an hour. After cooling, refrigerate for at least 4 hours or overnight.