1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.
In a medium bowl, stir together the graham cracker crumbs, ½ cup melted butter, and 1 teaspoon cinnamon until the mixture resembles wet sand.
Press the crumbs firmly and evenly into the bottom and about halfway up the sides of the prepared pan.
Bake for 8-10 minutes. Remove from the oven and set aside to cool completely. Reduce oven temperature to 300°F (150°C).
2. Make the Cinnamon Swirl Roll:
In a small bowl, mix the ¼ cup melted butter, brown sugar, and 1 tablespoon cinnamon into a thick paste.
Unfold the puff pastry sheet onto a lightly floured surface. Spread the cinnamon-sugar mixture evenly over the entire sheet.
Tightly roll the pastry into a log, starting from the longer side. Using a sharp knife, slice the log in half lengthwise to expose the swirl layers. Set aside.
3. Make the Cheesecake Filling:
In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until it is completely smooth and creamy (about 2-3 minutes). Scrape down the bowl.
Gradually add the granulated sugar and beat until fully incorporated. Scrape down the bowl again.
Add the sour cream, vanilla extract, and 1 teaspoon cinnamon. Beat on low speed until just combined.
Add the eggs one at a time, beating on low speed after each addition until just blended. Do not overmix; this is key to preventing cracks.
