FOR THE CRUST:
Preheat oven to 350°F.
In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and mix until combined.
Press into a square 8-inch baking dish firmly. Bake 8 minutes.
Set aside to cool.
FOR THE FILLING:
Reduce oven temperature to 325°F.
In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.
Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.
Set aside.
MAKE THE CINNAMON SWIRL:
In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.
TO ASSEMBLE:
Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.
Add remaining filling and remaining cinnamon mixture, then swirl once more.
Bake until center is mostly set, 35-40 minutes.
Chill until firm, 2 hours. Slice, serve, and enjoy!

FOR THE CRUST:
Preheat oven to 350°F.
In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and mix until combined.
Press into a square 8-inch baking dish firmly. Bake 8 minutes.
Set aside to cool.
FOR THE FILLING:
Reduce oven temperature to 325°F.
In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.
Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.
Set aside.
MAKE THE CINNAMON SWIRL:
In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.
TO ASSEMBLE:
Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.
Add remaining filling and remaining cinnamon mixture, then swirl once more.
Bake until center is mostly set, 35-40 minutes.
Chill until firm, 2 hours. Slice, serve, and enjoy!