Prepare the Crust:

• Preheat your oven to 350°F (175°C).

• In a medium bowl, combine the graham cracker crumbs, light brown sugar, and ground cinnamon.

• Add the melted butter to the mixture and stir until the crumbs are evenly coated.

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

• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

• Add the granulated sugar and cornstarch, mixing until well combined.

• Add the eggs and egg yolk one at a time, beating on low speed after each addition until just combined.

• Mix in the heavy cream and vanilla extract until the batter is smooth.

Prepare the Cinnamon Swirl Filling:

• In a small bowl, mix together the dark brown sugar and ground cinnamon.

• Stir in the melted butter until the mixture is well combined and has a paste-like consistency.

Assemble the Cheesecake:

• Pour half of the cheesecake filling over the cooled crust in the springform pan.

• Drop spoonfuls of the cinnamon swirl filling over the cheesecake layer.

• Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake filling, creating a marbled effect.

• Pour the remaining cheesecake filling over the swirled layer.

• Repeat the spooning and swirling process with the remaining cinnamon swirl filling on top.

Bake the Cheesecake:

• Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.

• Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.

• Bake in the preheated oven at 350°F (175°C) for 55-65 minutes, or until the center is set and the top appears firm.

• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

Chill and Serve:

• Remove the cheesecake from the oven and water bath.

• Run a knife around the edge of the cheesecake to loosen it from the pan.

• Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

• Once chilled, release the cheesecake from the springform pan, slice, and serve.