Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. Combine graham cracker crumbs and melted butter in a mixing bowl until they resemble wet sand. Press mixture into bottom of pan. Bake for 10 minutes, then cool.

Mix granulated sugar and ground cinnamon in a small bowl for the cinnamon filling. Set it aside.

Beat softened cream cheese in a large bowl until smooth. Gradually add granulated sugar, then eggs, one at a time. Add sour cream and vanilla until combined.

Pour half the cheesecake mixture over the cooled crust. Sprinkle half the cinnamon filling on top. Pour remaining cheesecake mixture over cinnamon layer.

Gently swirl remaining cinnamon filling into cheesecake using a knife or skewer in a figure-eight motion.

Bake for 60 minutes until set around the edges but slightly jiggly in the center.

Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Transfer to refrigerator and chill for at least 4 hours.

Whisk heavy cream and powdered sugar for glaze until smooth. Drizzle glaze over chilled cheesecake. Cut into 12 slices and serve.