A decadent dessert that combines the gooey goodness of cinnamon rolls with the creamy richness of cheesecake for a mouthwatering treat.

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Combine graham cracker crumbs, melted butter, and sugar. Press into bottom of pan to form crust.
Beat cream cheese until smooth. Add granulated sugar and mix well. Add sour cream, vanilla, and eggs one at a time, mixing after each addition. Mix in flour until just combined.
In a small bowl, mix brown sugar and cinnamon. Add melted butter to form a paste.
Pour half the cheesecake batter over crust. Drizzle half of the cinnamon mixture on top. Swirl with a knife. Repeat with remaining cheesecake batter and cinnamon mixture.
Bake for 50-60 minutes or until center is set. Turn off oven and let cheesecake sit for 1 hour inside with door slightly open.
Refrigerate for at least 4 hours or overnight.
Whisk powdered sugar, milk, and vanilla extract to make glaze. Drizzle over chilled cheesecake before serving.