Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs, 0.375 cup granulated sugar, and melted butter. Press evenly into the bottom of the prepared springform pan.
• In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
• Pour half of the cream cheese mixture over the crust.
• In a small bowl, combine brown sugar and cinnamon. Sprinkle half of this mixture over the cream cheese layer. Drizzle with half of the melted butter.
• Pour the remaining cream cheese mixture over the cinnamon layer. Sprinkle with the remaining brown sugar and cinnamon mixture. Drizzle with the remaining melted butter.
• Bake for 55-65 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
• While the cheesecake is chilling, prepare the glaze. In a medium bowl, beat cream cheese until smooth. Gradually beat in powdered sugar, milk, and vanilla extract until well combined and smooth.
• Once the cheesecake is chilled, drizzle the glaze over the top before serving.