Preheat your oven to 325°F (163°C). In a medium bowl, mix together 2 cups of graham cracker crumbs and ¾ cup of melted butter until fully combined. Firmly press this mixture into the bottom of a greased 9-inch springform pan to create an even layer. Chill the crust in the refrigerator for about 10-15 minutes while you prepare the filling.

In a large mixing bowl, beat 16 ounces of softened cream cheese using an electric mixer on medium speed until smooth and creamy. Gradually add in 1 cup of granulated sugar, mixing until fully incorporated. Then, add 3 large eggs one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract.

In a small mixing bowl, combine ¼ cup of brown sugar with 2 teaspoons of ground cinnamon, stirring until well combined.

Carefully pour half of the cream cheese filling over the chilled crust, spreading it evenly with a spatula. Sprinkle half of the prepared cinnamon swirl mixture over the filling. Pour the remaining cream cheese mixture on top, followed by the rest of the cinnamon mixture. Use a knife to gently swirl through the layers for a marbled effect.

Place the assembled cheesecake in the preheated oven and bake for 50-55 minutes, or until the center has a slight jiggle but is mostly set. Allow it to cool to room temperature before refrigerating.

In a medium bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and an additional ½ teaspoon of vanilla extract until you achieve a smooth and pourable glaze.

Once the cheesecake is thoroughly chilled, drizzle the prepared glaze over the top before slicing.