Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing it.

In a bowl, combine graham cracker crumbs with melted butter, press into the pan, and bake for 10 minutes. Let cool.

Beat cream cheese with sugar until smooth. Add eggs one at a time, followed by sour cream, cinnamon, and vanilla.

In a small bowl, mix brown sugar with cinnamon for the swirl.

Layer half of the filling in the crust, sprinkle half of the swirl mixture, then add the remaining filling and swirl on top.

Bake for 60 minutes until edges are set and center jiggles slightly. Turn off oven and cool with door ajar for 1 hour before refrigerating.

Chill in the refrigerator for at least 4 hours or overnight for best flavor.