In a medium bowl, mix together graham cracker crust ingredients until well combined.

Pack the mixture into the bottom and about halfway up the sides of a 9 inch springform pan.

Bake the cheesecake crust in the center of your oven for 8 minutes. It won't look any different, but this helps keep it nice and crisp.

Take the crust out and set aside to cool slightly while you prep the rest of the cheesecake components.

Mix together all the ingredients for the cinnamon swirl in a small bowl, and set aside.

Mix and mash together all of the ingredients for the streusel topping in a medium bowl.

Work until you have a well moistened and crumbly mixture. Set aside and keep slightly chilled if your kitchen is warm.

In a large bowl, combine your blocks of cream cheese and sugar. Using an electric mixer, beat together until smooth.

Add your sour cream, flour, salt, and vanilla extract to the cream cheese mixture and mix until combined.

Add the eggs one at a time, mixing after each addition. Avoid over mixing.

Pour half of the cheesecake filling over the crust and spread into an even layer.

Sprinkle the cinnamon swirl filling over top in spoonfuls.

Carefully drizzle the remaining cheesecake filling on top.

Run a skewer through the batter to gently swirl everything together.

Sprinkle the streusel evenly over the top.

Fill a large pan with water and place it on the bottom rack of your preheated oven at 325°F.

Place the cheesecake onto the center rack and bake for 70 minutes. Remove the water pan and bake for another 20-30 minutes.

Leave the cheesecake in the oven and cool for 2 hours with the door slightly ajar.

Cool completely to room temperature, then chill for at least 4 hours or until set.

In a medium bowl, whisk together powdered sugar and milk to combine for the icing.

Drizzle the icing over the cooled cheesecake before slicing and serving!