Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan to form your crust.

In a larger bowl, beat the cream cheese until it’s smooth. Gradually mix in the sugar and vanilla.

Add the eggs one at a time, mixing on low speed after each addition. Stir in the flour and cinnamon until well combined.

Pour half of the cheesecake mixture over the crust, then drizzle half of the cinnamon roll filling on top. Layer the remaining cheesecake batter and finish with the rest of the swirl topping.

Using a knife, gently swirl the topping into the cheesecake for that beautiful marbled effect.

Bake for 55-65 minutes, or until the center is set, and the edges are slightly puffed.

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