Preheat your oven to 325°F (163°C) and lightly grease your springform pan.

Combine crushed graham crackers with melted butter, press into the pan, and bake for 10 minutes.

Beat softened cream cheese until smooth; add sugar, sour cream, eggs, and vanilla, mixing until uniform.

Pour half the batter over the crust, sprinkle half the cinnamon-sugar mix, and layer with remaining batter and mix.

Bake the cheesecake for 60 minutes until slightly jiggly, then cool on a wire rack.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours.

Drizzle with vanilla glaze before serving and slice carefully to reveal swirls.