Crust:

Cheesecake and cinnamon filling:

1. Reduce oven temperature to 300°F (148°C).
2. To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixing bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, vanilla extract and cinnamon. Beat on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
5. To make the cinnamon filling, combine the brown sugar, cinnamon and flour in a medium sized bowl. Stir in melted butter until well combined.
6. Sprinkle about 1/4 of the cinnamon filling over the bottom of the crust, then spread about 1/3 of the cheesecake filling over the cinnamon mixture. I like to drizzle it over the cinnamon filling.
7. Repeat layering the cinnamon filling and cheesecake filling two more times, for a total of three layers of cinnamon and three layers of cheesecake filling.
8. Sprinkle remaining cinnamon filling over top of cheesecake.
9. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
10. Bake for 1 hour and 20 minutes. The center should be set, but still jiggly (see how to tell if your cheesecake is done baking).
11. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
12. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
13. Remove the cheesecake from the oven and water bath wrapping and set the cheesecake aside to cool to about room temperature, then refrigerate until firm, 4-5 hours or overnight.

Frosting:

1. To make the frosting, add the cream cheese and butter to a mixer bowl and mix until smooth and creamy.
2. Add vanilla extract and powdered sugar and mix until well combined. Add the heavy cream, as needed, and mix until well combined.
3. Remove your cheesecake from the springform pan and set it on a plate or serving platter, then pipe the frosting in a spiral design over the top of the cheesecake.
4. Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days. Read more on how to store cheesecake.