Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and cinnamon. Mix until evenly combined.
Press mixture firmly into the base and slightly up the sides of the pan.
Bake for 8–10 minutes, then cool completely.
2️⃣ Make the Filling
In a large bowl, beat cream cheese until smooth. Add sugar and mix until well combined.
Add sour cream, eggs (one at a time), vanilla, and cinnamon. Mix on low speed until fully incorporated. Do not overmix.
Pour filling over cooled crust and smooth the top.
3️⃣ Prep Puff Pastry Swirl
Preheat oven to 350°F (175°C).
Unroll and brush puff pastry with melted butter. Sprinkle evenly with brown sugar and cinnamon.
Cut into three 1-inch wide strips and loosely roll into spirals.
Pre-bake the cinnamon spirals for 10–12 minutes until puffed and lightly golden. Cool slightly.
4️⃣ Assemble & Bake Cheesecake
Place the cooled puff pastry spirals gently on top of the cheesecake filling.
Bake the cheesecake at 325°F for 55 minutes, then increase oven temp to 350°F and bake another 10–15 minutes to marry the pastry and cheesecake layers.
The center should be just set and slightly jiggly.
5️⃣ Cool & Chill
Turn off the oven and crack the door. Let cheesecake cool inside for 1 hour to prevent cracking.
Remove and cool completely at room temperature. Then chill in the fridge for at least 4 hours or overnight.
6️⃣ Serve
Dust with powdered sugar just before serving.
Slice with a warm knife for clean edges. Store leftovers covered in the refrigerator for up to 5 days.
