1. Prepare the Crust: A Buttery, Crunchy Base

1. Preheat Oven: Preheat your oven to 325°F (163°C).
2. Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and the melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand.
3. Press into Pan: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
4. Bake: Bake the crust for 10 minutes in the preheated oven.
5. Cool: Remove the pan from the oven and set it aside to cool while you prepare the filling.

2. Make the Cinnamon Roll Layer: A Sweet and Spiced Swirl

1. Combine Ingredients: In a small bowl, combine the softened butter, ½ cup of packed brown sugar, and 1 tablespoon of ground cinnamon. Mix well until it forms a smooth paste.
2. Spread over Crust: Spread the cinnamon mixture evenly over the cooled graham cracker crust in the springform pan.

3. Prepare the Cheesecake Filling: Creamy, Tangy, and Smooth

1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
3. Stir in Vanilla and Sour Cream: Add the vanilla extract and sour cream to the mixture. Beat on low speed until just combined. Be careful not to overmix.

4. Create the Cinnamon Swirl: A Ribbon of Flavor

1. Combine Swirl Ingredients: In a small bowl, mix together the ¼ cup of brown sugar and 1 teaspoon of ground cinnamon.
2. Layer Filling and Swirl: Pour half of the cheesecake filling over the cinnamon roll layer in the springform pan. Sprinkle half of the cinnamon swirl mixture over the filling. Pour the remaining cheesecake filling on top, followed by the rest of the cinnamon swirl mixture.
   • Tip: You can use a knife or toothpick to create a swirl pattern by gently dragging it through the layers.

5. Bake the Cheesecake: Achieving a Perfectly Set Texture

1. Bake: Bake in the preheated oven at 325°F (163°C) for 55-65 minutes.
   • Check for Doneness: The cheesecake is done when the edges are set and lightly golden, but the center still has a slight jiggle.
2. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly cracked open for an additional hour. This slow cooling process helps to prevent cracking.
3. Cool at Room Temperature: After an hour, remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack.
4. Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

6. Make the Cream Cheese Frosting: A Sweet and Tangy Topping

1. Beat Cream Cheese and Butter: While the cheesecake is chilling, make the frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until it’s fully incorporated and the frosting is smooth.
3. Stir in Vanilla: Add the vanilla extract and mix until combined.
4. Adjust Consistency: If the frosting is too thick, add milk, 1 tablespoon at a time, until it reaches a spreadable consistency.

7. Frost and Serve: The Final Touches

1. Frost Cheesecake: Once the cheesecake is completely chilled, carefully remove the springform pan’s outer ring. Spread the cream cheese frosting evenly over the top of the cheesecake using an offset spatula or a knife.
2. Serve: Slice the Cinnamon Roll Cheesecake into wedges and serve.