Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside.

Make the Cinnamon Roll Filling
In a separate bowl, beat the softened butter, brown sugar, cinnamon, and flour until smooth and creamy. Set this filling aside.

Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Then add sour cream and vanilla extract, mixing until fully combined. Finally, add the flour and mix until smooth.

Assemble the Cheesecake
Pour half of the cheesecake batter over the prepared crust. Add spoonfuls of the cinnamon filling on top of the batter and gently swirl with a knife to create a marbled effect. Pour the remaining cheesecake batter over this layer and add more spoonfuls of cinnamon filling on top, swirling again for the signature cinnamon roll look.

Bake
Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is just set but still slightly wobbly. Turn off the oven and allow the cheesecake to sit inside for one hour. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Glaze and Serve
For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake just before serving.