Cinnamon Roll Cheesecake

4 large eggs, room temperature
1 tbsp vanilla extract
1/2 tsp salt
For the Cream Cheese Frosting:
6 tbsp cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1-2 tsp cinnamon powder for dusting
Directions:
For the Graham Cracker Crust:
Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl. Mix in melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
For the Cinnamon Roll Swirl:
In a bowl, combine brown sugar, flour, and cinnamon. Mix in melted butter until well combined. Set aside.
For the Cheesecake Batter:
In a large bowl, beat cream cheese until smooth and creamy. Add brown sugar and granulated sugar, and beat until well combined.
Beat in sour cream, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract and salt.
To Assemble the Cheesecake:
Continued on next page