Preheat your oven to 325°F (163°C).

In a mixing bowl, combine crushed graham crackers and granulated sugar. Pour in the melted butter and mix until well-combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.

In a large bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and vanilla, mixing until combined. Incorporate the eggs one at a time, beating well after each addition. Lastly, stir in the flour.

In a separate bowl, mix the brown sugar, ground cinnamon, and melted butter until a paste forms.

Pour half of the cream cheese mixture over the cooled crust. Then, gently drop spoonfuls of the cinnamon mixture over the top. Add the remaining cream cheese mixture and repeat the process with more cinnamon mixture, swirling gently with a knife for a marbled effect.

Bake in the preheated oven for about 55-60 minutes or until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside for about an hour. This helps prevent cracking. Once cooled, remove from oven and let it cool completely on a wire rack.

Mix the powdered sugar and milk until smooth and drizzling consistency. Once the cheesecake has cooled completely, drizzle the frosting on top.

Refrigerate for at least 4 hours or overnight before serving. Slice and enjoy!