𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Crust:

1 1/2 cups crushed graham crackers (or cinnamon graham crackers)

1/4 cup granulated sugar

1/2 teaspoon cinnamon

6 tablespoons unsalted butter, melted

For the Cinnamon Filling:

1/2 cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons all-purpose flour

2 tablespoons melted butter

For the Cheesecake Layer:

3 (8-ounce) packages cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the Honeybun Glaze:

1 cup powdered sugar

1–2 tablespoons milk

1/2 teaspoon vanilla extract

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Preheat Oven: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Make the Crust: In a bowl, combine crushed graham crackers, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.

Prepare the Cinnamon Filling: In a small bowl, mix the brown sugar, cinnamon, flour, and melted butter into a thick paste. Set aside.

Make the Cheesecake Batter: In a large bowl, beat the cream cheese until smooth. Add sugar and beat until combined. Mix in the eggs one at a time, then add vanilla and sour cream. Beat until just combined.

Assemble the Cheesecake: Pour half of the cheesecake batter over the crust. Drop spoonfuls of the cinnamon filling over the batter and gently swirl with a knife. Pour the remaining batter on top and smooth the surface.

Bake: Place the pan in a water bath or wrap the bottom with foil to prevent leakage. Bake for 50–60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake rest inside for 1 hour.

Chill: Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.

Add the Honeybun Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.