1. Prep

• Position one rack in the center of your oven and another on the bottom.

• Preheat to 325°F (163°C).

• Boil 2 cups of water for later.

2. Make the Crust

1. Stir graham crumbs, sugar, cinnamon, and melted butter.

2. Press into the bottom and halfway up the sides of a 9-inch springform pan (must be at least 2″ tall).

3. Bake 8 minutes.

4. Set aside to cool slightly.

3. Make the Cinnamon Swirl

Mix brown sugar, cinnamon, and cocoa powder. Set aside.

4. Make the Streusel

Mash flour, brown sugar, cinnamon, and melted butter until moistened and crumbly. Set aside.

5. Make the Cheesecake Filling

1. Beat cream cheese + sugar until smooth (1–2 minutes).

2. Add sour cream, flour, salt & vanilla → mix just until combined.

3. Add eggs one at a time, mixing just until each disappears. Do not overmix.

6. Assemble

1. Pour half the cheesecake filling into the crust.

2. Sprinkle the cinnamon swirl mixture evenly.

3. Carefully spoon the remaining filling over the top, spreading gently.

4. Swirl lightly with a skewer (don’t dig into the crust).

5. Sprinkle streusel evenly over the top.

7. Bake

1. Place the pan of boiling water on the bottom rack.

2. Place cheesecake on the center rack above it.

3. Bake 70 minutes.

4. Remove the water pan.

5. Bake 20–30 minutes more, until:

   • edges are set

   • top is puffed

   • center jiggles slightly

8. Cool

1. Turn off the oven.

2. Let the cheesecake cool inside 2 hours with the door cracked open.

3. After 30 minutes, run a knife around the edge to prevent sticking.

4. Cool fully at room temperature.

5. Chill in the fridge at least 4 hours (overnight is even better).

9. Make the Icing

Whisk powdered sugar + 1 tbsp milk. Add more milk if needed.
Drizzle over the chilled cheesecake.