Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
3. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Let cool.

Step 2: Make the Cinnamon Swirl

1. In a small bowl, whisk together brown sugar, cinnamon, and melted butter. Set aside.

Step 3: Prepare the Cheesecake Batter

1. In a large bowl, beat cream cheese until smooth.
2. Add sugar and mix until incorporated.
3. Add eggs one at a time, mixing on low speed to prevent excess air.
4. Stir in vanilla, sour cream, and heavy cream until smooth.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust.
2. Drizzle half of the cinnamon swirl mixture over the batter and use a toothpick to create a swirl effect.
3. Repeat with the remaining batter and cinnamon swirl.
4. Place the springform pan in a roasting pan. Fill the roasting pan with hot water halfway up the cheesecake pan.

Step 5: Bake

1. Bake for 50-60 minutes, until the center is slightly jiggly but set around the edges.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
3. Refrigerate for at least 4 hours or overnight.

Step 6: Make the Cream Cheese Frosting (Optional)

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla, mixing until combined.
3. Gradually add milk, one tablespoon at a time, until the frosting reaches a drizzly consistency.
4. Drizzle over the chilled cheesecake before serving.