Step 1: Make the Crust
Preheat your oven to 375°F (190°C).
Using a food processor, pulse the graham crackers until fine crumbs form. Add the melted butter, cinnamon, and sugar, and pulse until combined.
Press the mixture into the bottom and ½ inch up the sides of an 8 or 9-inch springform pan.
Bake the crust for 8 minutes, then let it cool on a wire rack. Lower the oven temperature to 300°F (150°C). Heat up water for the water bath.
Step 2: Make the Cinnamon Roll Filling
In a medium bowl, combine the flour, brown sugar, and cinnamon.
Add the melted butter and mix until smooth. This creates a sweet, sticky filling. If you prefer a less sweet filling, consider using only half the amount.
Step 3: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese, flour, and sugar on the lowest setting of an electric mixer until smooth (about 4 minutes).
Add the sour cream, vanilla, and lemon juice, and mix until combined.
Beat in the eggs, one at a time, until the mixture is smooth.
Step 4: Assemble the Cheesecake
Spread about one-third of the cinnamon roll filling over the cooled crust.
Pour half of the cheesecake batter over the filling and smooth it out.
Add the remaining cinnamon roll filling, then top with the rest of the cheesecake batter, smoothing it with a spatula.
Place the cheesecake in a water bath by either placing it in a large sheet pan filled with hot water or wrapping the springform pan in aluminum foil and placing it directly in the water bath.
Bake at 300°F for 90-110 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door closed for 15 minutes.
Remove from the oven and water bath, and let the cheesecake cool on a wire rack. Run a knife around the edge to loosen it from the pan.
Cool at room temperature for 30 minutes, then refrigerate for at least 8 hours or overnight.
Step 5: Make the Cinnamon Glaze
In a medium bowl, whisk together the powdered sugar and cinnamon.
Gradually add the heavy cream, whisking until smooth and thick. If the glaze is too thick, add up to 1 more tablespoon of heavy cream.
Remove the cheesecake from the springform pan and drizzle the glaze over the top, spreading it evenly with a spatula.