Cinnamon Roll Cheesecake!

 Instructions:

Crust:
1. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
2. Press the mixture into the bottom of a cheesecake pan and bake at 325°F for 10 minutes.

Cinnamon Swirl:
1. Mix brown sugar, flour, and cinnamon in a bowl.
2. Stir in melted butter until a paste forms.

Cheesecake Filling:
1. Using a mixer, beat cream cheese, brown sugar, and granulated sugar until smooth.
2. Mix in sour cream, then add eggs one at a time, followed by vanilla extract and salt.

Layering:
1. Pour half of the cheesecake batter over the crust.
2. Spoon half of the cinnamon mixture on top and swirl gently.
3. Repeat with the remaining batter and cinnamon mixture.

Bake:
1. Place the cheesecake pan in a larger pan filled with water to create a water bath.
2. Bake at 325°F for 60-75 minutes or until the center is set.
3. Allow the cheesecake to cool in the oven for 1 hour, then at room temperature before refrigerating overnight.

Frosting:
1. Whip cream cheese, powdered sugar, and vanilla extract until smooth.
2. In a separate bowl, whip heavy whipping cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Spread the frosting over the chilled cheesecake and dust with cinnamon before serving.

Enjoy the delightful fusion of flavors in every bite of this heavenly Cinnamon Roll Cheesecake!