Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, ½ cup of sugar, and melted butter. Mix until well combined.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.

In another bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

Gradually add 1 cup of sugar and vanilla extract to the cream cheese, mixing well until fully combined.

Add the eggs one at a time, beating well after each addition until the filling is smooth and fluffy.

In a small bowl, mix together the brown sugar and ground cinnamon for the cinnamon swirl.

Pour half of the cheesecake batter over the prepared crust. Sprinkle half of the cinnamon mixture on top.

Pour the remaining cheesecake batter over the first layer, followed by the remaining cinnamon mixture. Use a knife to gently swirl the cinnamon into the batter.

Bake for 50-60 minutes, or until the center is set and only slightly jiggles.

Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (or overnight) before serving.