Preheat oven to 325°F (163°C). In a medium bowl, mix the cinnamon graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside.
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese, granulated sugar, eggs, vanilla extract, cinnamon, and sour cream on medium speed with an electric mixer until smooth and creamy, with no lumps.
3. Prepare the Cinnamon Sugar Swirl
In a small bowl, combine 2 tablespoons granulated sugar with ½ teaspoon cinnamon. Mix well.
4. Assemble the Cheesecake
Pour half of the cheesecake filling over the baked crust, spreading evenly. Sprinkle half of the cinnamon sugar mixture on top. Use a knife or skewer to gently swirl the cinnamon sugar into the filling for a marbled effect. Repeat with the remaining filling and cinnamon sugar to create a second swirl layer.
5. Bake and Cool
Bake in the preheated oven for 1 hour, until the center still jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
6. Chill and Serve
Refrigerate for at least 4 hours or overnight to set completely. Before serving, garnish with whipped cream, a light dusting of cinnamon sugar, or mini snickerdoodle cookies as desired.
Serving and Storage Tips
