Step 1: Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, 1/3 cup melted butter, and 1 tsp cinnamon; press into a 9-inch springform pan and bake for 10 minutes.
Step 2: In a large bowl, beat 32 oz cream cheese and granulated sugar until smooth. Add sour cream and vanilla, mixing until fully incorporated.
Step 3: Add eggs one at a time, mixing on low speed until just combined. Do not overmix.
Step 4: In a small bowl, whisk together brown sugar, 1/4 cup melted butter, and 1.5 tbsp cinnamon to create the cinnamon swirl mixture.
Step 5: Pour half the cheesecake batter over the crust. Drop spoonfuls of the cinnamon mix on top and swirl with a knife. Pour the rest of the batter and repeat the swirl.
Step 6: Wrap the pan in foil and place in a water bath. Bake for 70 minutes. Turn off the oven and let the cheesecake sit with the door cracked for 60 minutes.
Step 7: Remove from oven, cool to room temperature, and refrigerate for at least 6 hours. Before serving, whisk glaze ingredients together and drizzle over the top.