1. Preheat the oven to 325°F and grease a 9-inch springform pan.

2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until combined.

3. Press the crust mixture firmly into the bottom of the pan and bake for 8 minutes. Let it cool slightly.

4. In a small bowl, stir together the brown sugar, cinnamon, flour, and 2 tablespoons melted butter to make the cinnamon swirl mixture.

5. In a large bowl, beat the cream cheese until smooth.

6. Add the 3/4 cup granulated sugar and mix until creamy.

7. Mix in the sour cream and 2 teaspoons vanilla extract.

8. Add the eggs one at a time, mixing on low speed just until combined.

9. Pour half of the cheesecake filling over the cooled crust.

10. Drop half of the cinnamon mixture in small spoonfuls over the filling.

11. Add the remaining cheesecake filling on top.

12. Spoon the rest of the cinnamon mixture over the top and gently swirl with a knife.

13. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.

14. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes.

15. Remove from the oven and cool completely, then chill for at least 6 hours or overnight.

16. Whisk together the powdered sugar, heavy cream, and 1/2 teaspoon vanilla extract until smooth.

17. Drizzle the glaze over the chilled cheesecake before slicing and serving.