•INGREDIENTS:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup sugar
½ cup unsalted butter (melted)
For the Cinnamon Swirl:
½ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
4 (8 oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
•INSTRUCTIONS:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool.
Make the Cinnamon Swirl:
Combine brown sugar, cinnamon, and melted butter. Mix well and set aside.
Prepare the Cheesecake Filling:
Beat softened cream cheese until smooth.
Add sugar and vanilla extract, mixing until combined.
Add eggs one at a time, mixing on low speed.
Fold in sour cream until just combined.
Assemble the Cheesecake:
Pour half the cheesecake filling over the cooled crust.
Drizzle half of the cinnamon swirl mixture over it and swirl gently with a knife.
Pour the remaining cheesecake filling, then top with the rest of the cinnamon swirl. Swirl again.
Bake the Cheesecake:
Bake for about 55-65 minutes, until set but slightly jiggly.
Turn off the oven and crack the door, allowing it to cool for about 1 hour.
Chill and Serve:
Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
