Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, brown sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed. Firmly press this cinnamon-enhanced crust into the bottom of your springform pan, creating an even layer. Bake for 10 minutes until lightly golden and fragrant. Remove and let cool while you prepare the filling components.

In a small bowl, whisk together brown sugar, all-purpose flour, and ground cinnamon. Add the melted butter and stir until you achieve a thick, crumbly paste consistency. This cinnamon swirl filling is what transforms ordinary cheesecake into the Cheesecake Factory Cinnabon cheesecake copycat masterpiece. Set aside at room temperature for easy spreading.

Beat the softened cream cheese in a large mixing bowl on medium speed for 3 minutes until completely smooth and fluffy, scraping down the bowl frequently. Add both brown sugar and granulated sugar, beating for 2 additional minutes until fully incorporated. Mix in the sour cream until just combined. Add eggs one at a time, beating on low speed after each addition only until the yellow disappears-overmixing after adding eggs can cause cracks. Finally, blend in vanilla extract and salt until the batter is silky smooth.

Wrap the exterior of your springform pan with several layers of heavy-duty aluminum foil, covering the bottom and extending up the sides to prevent water from seeping in during the water bath. Pour one-third of the cheesecake batter over the cooled crust. Dollop one-third of the cinnamon swirl mixture over the batter, then use an offset spatula or knife to gently swirl and spread. Repeat this layering process two more times, creating beautiful cinnamon ribbons throughout. The top layer can have visible cinnamon crumbs-this adds rustic charm.

Place your foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath (bain-marie) ensures even, gentle heat distribution, preventing cracks and creating that signature creamy texture found in the Cheesecake Factory Cinnabon cheesecake. Bake at 325°F for 60-75 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly-like gelatin-when you gently shake the pan.

Turn off the oven but leave the cheesecake inside with the door closed for 1 full hour. This gradual temperature change prevents thermal shock that causes cracks. After the oven rest, carefully remove the cheesecake from the water bath and unwrap the foil. Allow it to cool completely at room temperature for another hour before refrigerating for at least 6 hours, though overnight chilling yields the best texture and flavor development.

Beat the softened cream cheese for 1 minute until smooth and lump-free. Add powdered sugar and mix for another minute until fluffy. Blend in vanilla extract. In a separate chilled bowl, whip the heavy cream to stiff peaks (about 3 minutes on high speed). Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, creating a light, mousse-like frosting that mimics the signature topping on Cheesecake Factory Cinnabon cheesecake.

Transfer the cream cheese frosting to a piping bag fitted with your preferred tip. Pipe decorative swirls around the top edge of your thoroughly chilled cheesecake. Lightly dust with ground cinnamon for that authentic cinnamon roll appearance. Run a thin knife around the edges before releasing the springform pan. Slice with a hot, clean knife (dip in hot water and wipe between cuts) for picture-perfect slices.