1. Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil if using a water bath.

2. Mix the graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press into the bottom of the pan and bake for 8 minutes. Let cool slightly.

3. In a small bowl, combine the brown sugar, 1 tablespoon cinnamon, flour, and 2 tablespoons melted butter to make the cinnamon swirl mixture.

4. Beat the cream cheese until smooth. Add 3/4 cup granulated sugar and mix until creamy.

5. Add the eggs one at a time, mixing on low speed after each addition. Stir in the sour cream, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon.

6. Pour half of the cheesecake filling over the crust. Spoon half of the cinnamon swirl mixture over it and gently swirl.

7. Add the remaining cheesecake filling, then top with the rest of the cinnamon swirl mixture and swirl lightly again.

8. Bake for 50 to 55 minutes, until the edges are set and the center still has a slight jiggle.

9. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

10. Cool completely, then refrigerate for at least 4 hours or overnight.

11. Whisk together the powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth.

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