Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs with melted butter until well blended. Firmly press this mixture into the bottom of a greased springform pan, ensuring an even layer. Chill the crust in the refrigerator while you prepare the cheesecake filling.

In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add granulated sugar, mixing until fully incorporated. Add the eggs one at a time, continuing to mix until the filling is silky. Finally, blend in the vanilla extract for a touch of aromatic goodness, ensuring everything is well combined.

In a small bowl, stir together the brown sugar and ground cinnamon until thoroughly combined. Set this aside as you move on to assembling your cheesecake layers.

Layer half of the cream cheese mixture evenly over the chilled crust in your springform pan. Sprinkle half of the cinnamon-sugar mixture over the cream cheese, distributing it well. Next, pour in the remaining cream cheese mixture, smoothing it out, then sprinkle the rest of the cinnamon mixture on top. Use a knife to gently swirl everything together, creating a marbled effect.

Place the assembled cheesecake in the preheated oven and bake for 50-55 minutes. The center should still be slightly jiggly when it’s done. Once baked, let it cool at room temperature for about an hour before transferring it to the refrigerator.

In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and free of lumps. If the glaze is too thick, simply add a splash more milk until you achieve the desired pourable consistency.

Once the cheesecake is thoroughly chilled for at least 4 hours or overnight, drizzle the prepared glaze over the top before slicing. This delightful Cinnamon Roll Honeybun Cheesecake is now ready to be served.