Preheat oven to 325 levels F. Line an 8×8 pan with foil, extending the edges of the foil over the sides of the pan. Spray the foil with cooking spray; put aside.
In a medium bowl, stir collectively the cinnamon graham crumbs, melted butter and brown sugar collectively till fully moistened. Press the combination evenly alongside the underside of the pan and bake for approx. 10-12 minutes or till golden. Take away from the oven however preserve the oven on.
Whereas crust bakes, put together your cheesecake. Within the bowl of a stand mixer, cream collectively the cream cheese and sugar till fluffy, about 1 minute. Add within the eggs, one after the other, beating effectively after every addition, adopted by the vanilla. Lastly, beat within the bitter cream. Set combination apart.
In the meantime, in a medium saucepan, soften collectively the brown sugar, flour, cinnamon and butter, stirring till clean. Put aside.
Unfold half of the cheesecake combination into the ready crust. High with half of the cinnamon combination. I like to attract traces with the cinnamon combination into the cheesecake after which swirl them along with a butter knife. High with remaining cheesecake, then remaining cinnamon combination, swirling collectively.
Bake for approx. 35-40 minutes or till cheesecake is about and the middle is just a bit jiggly. Cool fully, then refrigerate for at the least 2 hours earlier than serving.