Prepare the Crust:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter.
3. Press the mixture evenly into the bottom of the pan to form the crust.
4. Bake for 10 minutes, then set aside to cool.

Make the Cinnamon Roll Layer:

1. In a separate bowl, combine softened butter, brown sugar, and cinnamon.
2. Spread the cinnamon mixture evenly over the cooled crust in the pan.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract and sour cream until fully incorporated.
4. Pour half of the cheesecake filling over the cinnamon roll layer.

Add the Cinnamon Swirl:

1. In a small bowl, mix together brown sugar and cinnamon.
2. Sprinkle half of the cinnamon swirl mixture over the cheesecake filling.
3. Add the remaining cheesecake filling on top, followed by the rest of the cinnamon swirl mixture.

Bake the Cheesecake:

1. Bake at 325°F (163°C) for 55-65 minutes, or until the center is set but slightly jiggly.
2. Turn off the oven and leave the cheesecake inside with the door slightly cracked for an additional hour.
3. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.

Make the Cream Cheese Frosting:

1. In a bowl, beat together the cream cheese and butter until smooth and creamy.
2. Add powdered sugar, vanilla extract, and milk (if needed) until the frosting reaches a spreadable consistency.

Serve:

1. Once chilled, spread the cream cheese frosting over the top of the cheesecake.
2. Slice and enjoy!