Preheat your oven to 350°F (175°C). In a bowl, mix graham crackers, melted butter, and sugar until combined. Press into a 9-inch springform pan and bake for 8 minutes. Cool completely.

Whisk together brown sugar, cinnamon, and cocoa powder in a bowl for the cinnamon sugar swirl. Set aside.

For the streusel topping, mix flour, brown sugar, and diced butter until crumbly. Set aside.

Beat cream cheese and sugar until smooth. Add sour cream, flour, and salt, mixing well. Add vanilla and eggs one at a time, mixing fully before each addition.

Pour half of the cheesecake filling into the cooled crust. Sprinkle half of the cinnamon sugar on top, followed by the remaining filling. Swirl in the rest of the cinnamon sugar.

Spread the streusel topping evenly over the cheesecake. Bake in a water bath for 1 hour and 40 minutes until the center is slightly jiggly.

Turn off the oven and crack the door for 30 minutes of cooling. Then cool to room temperature before refrigerating for at least 4 hours or overnight.

Optional: Whisk icing ingredients and drizzle over the cheesecake before serving.