Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs with melted butter until well combined. Press into the bottom of a greased 9-inch springform pan and chill while preparing the filling.

Beat softened cream cheese until smooth and creamy, then mix in granulated sugar, followed by the eggs one at a time, and finally the vanilla extract.

Whisk together brown sugar and ground cinnamon in a small bowl, then set aside.

Layer half of the cream cheese filling over the crust, sprinkle half of the cinnamon-sugar mixture on top, then add the remaining filling and top with the remaining cinnamon mixture, swirling gently.

Bake the cheesecake for 50-55 minutes until it jiggles slightly in the center. Let cool at room temperature for 1 hour before refrigerating.

Whisk powdered sugar, milk, and vanilla extract to make the glaze, adding more milk as needed for pourable consistency.

Chill the cheesecake for at least 4 hours (preferably overnight). Remove from the pan, drizzle glaze on top, and serve.