Cinnamon Roll Honeybun Cheesecake

Preheat the oven to 325°F (163°C).
In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan. Set aside.
Prepare the Cinnamon Roll Filling:

In a small bowl, mix the brown sugar and cinnamon.
Stir in the melted butter until crumbly. Set aside.
Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar until smooth.
Add vanilla extract and mix.
Beat in the eggs one at a time.
Mix in the sour cream and heavy cream until fully combined.
Add the Cinnamon Roll Swirl:

Pour half of the cheesecake filling over the crust.
Spoon half of the cinnamon roll filling over the cheesecake and swirl with a knife.
Add the remaining cheesecake filling and repeat the swirl process with the rest of the cinnamon mixture.
Bake the Cheesecake:

Bake for 60-70 minutes or until the center is set.
Let the cheesecake cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare the Honeybun Topping:

Mix powdered sugar, milk, and vanilla extract until smooth.
Drizzle over the chilled cheesecake before serving.
Serving and Storage Tips: