Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter in a bowl until well combined.
3. Press mixture firmly into the bottom of a springform pan.
4. Bake for 10 minutes and set aside to cool.

2. Make the Swirl Mixture:

1. Combine brown sugar, all-purpose flour, and ground cinnamon in a bowl.
2. Stir in melted butter until smooth and slightly thickened.

3. Prepare the Cheesecake Batter:

1. Beat softened cream cheese in a large bowl until smooth.
2. Add brown sugar and granulated sugar, mixing well.
3. Mix in sour cream, followed by eggs, one at a time.
4. Stir in vanilla extract and salt.

4. Assemble the Cheesecake:

1. Pour half of the cheesecake batter over the cooled crust.
2. Spoon dollops of the swirl mixture on top.
3. Repeat with the remaining batter and swirl mixture.
4. Use a knife to create a marbled effect.

5. Bake the Cheesecake:

1. Place the springform pan in a water bath.
2. Bake at 325°F (163°C) for 60-75 minutes, until edges are set but the center jiggles slightly.
3. Turn off the oven and let the cheesecake sit inside for one hour.

6. Chill the Cheesecake:

1. Cool to room temperature.
2. Refrigerate for at least six hours or overnight.

7. Make the Frosting:

1. Beat cream cheese with powdered sugar and vanilla until smooth.
2. Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
3. Pipe frosting onto chilled cheesecake and dust with cinnamon.