Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Make the crust: pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, cinnamon, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Into a small mixing bowl, add the melted butter, brown sugar, and cinnamon. Mix well and set aside.
Lower the temperature to 140c (280f). In a big mixing bowl, add the room temperature cream cheese, sugar, and vanilla extract and mix with an electric hand mixer until the cream cheese is creamy.
Whisk the eggs with a fork, add them to the cream cheese batter, add the sour cream, and mix until the mixture is creamy and smooth.
Add the cornstarch (I suggest sifting the cornstarch) into the mixture and beat it on medium speed until the mixture is just combined. Make sure you don't overbeat the mixture. Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface. Top the cake with the cinnamon filling and make a swirl with a knife.
Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the cream cheese icing: into a small-medium bowl, add the softened butter, and soften the cream cheese, powder sugar, and pinch of salt. Mix with a whisk until well combined.
Run a thin knife around the edges of the cake to loosen it from the pan. Carefully release the springform.
Top the cheesecake with the cream cheese icing and smooth it out using a spatula. Top with extra cinnamon and serve!