• Preheat the oven to 350 degrees.
• In a food processor grind the graham crackers, brown sugar and cinnamon and pulse until it turns to fine crumbs.
• Add the melted butter and continue to pulse until the butter is mixed in and starting to form clumps.
• Pour into the bottom of a 9” springform pan and firmly to create and even layer to form the crust.
• Place in the oven and bake for 7 minutes.
• Remove and let cool while making the filling.
• Reduce the oven temperature to 320 degrees.
• In a large bowl, beat the cream cheese until it’s smooth.
• Add in the sugar and beat for an additional minute.
• Add in the vanilla and continue to beat. Add in the eggs, one at a time until they are mixed in.
• Add the sour cream and mix. Add the flour and mix. Set aside for a minute.
• In a small bowl, mix together the brown sugar, cinnamon, flour and melted butter.
• Pour about ½ of the cream cheese mixture over the bottom of the crust.
• Take the cinnamon/sugar mixture and using your hands, crumble it around the entire cheesecake.
• Add the remaining batter and repeat with the cinnamon crumble.
• Cover the bottom of the pan with a layer (or two) of foil to prevent water getting into the cheesecake.
• Place the cheesecake in a larger pan with sides and add water to create a water bath for the cheesecake.
• Place in the oven and bake for 60-70 minutes, until the center is firm.
• Remove and let cool to room temperature before placing in the refrigerator to chill completely.

To make the frosting

• Cream ¼ c butter and cream cheese together.
• Add in the powdered sugar and vanilla mix until smooth.
• In a small bowl, mix the very soft butter, cinnamon and brown sugar together.
• In a piping bag, coat the edges of the bag with the cinnamon/sugar mix and fill the center part of the bag with the rest of the frosting.
• Press down and create small swirls over the entire cheesecake.