1️⃣ Make the Crust

• Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
• In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
• Press the mixture firmly into the bottom of the springform pan.
• Bake for 8-10 minutes, then let cool.

2️⃣ Make the Cheesecake Filling

• In a large bowl, beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each addition.
• Mix in sour cream, vanilla, and flour until fully incorporated.

3️⃣ Add the Cinnamon Swirl

• In a small bowl, whisk together melted butter, brown sugar, and cinnamon.
• Pour half of the cheesecake batter over the cooled crust.
• Drizzle half of the cinnamon mixture over the batter and swirl gently with a toothpick or knife.
• Pour the remaining cheesecake batter on top, then drizzle the rest of the cinnamon swirl. Swirl again.

4️⃣ Bake the Cheesecake

• Wrap the bottom of the springform pan in foil and place it in a water bath (a larger pan filled with hot water).
• Bake for 50-60 minutes, until the center is slightly jiggly but set.
• Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
• Refrigerate for at least 4 hours (preferably overnight) for best results.

5️⃣ Make the Honeybun Glaze

• In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
• Drizzle the glaze over the chilled cheesecake before serving.