In a food processor blend cookies and cinnamon until a fine crumb is formed then add melted butter and process to evenly combine.
The crust mixture should be like wet sand texture.
Press into bottom and slightly up upsides of prepared pan. Bake for 8 minutes, then set aside and prepare the cheesecake filling.
beat cream cheese for 2 minutes on low-medium speed. The cream cheese should be smooth and creamy with no lumps, if you have lumps your cream cheese was too cold.
Beat Cream Cheese
Scrape the bowl then add brown sugar and beat for another 2 minutes until fully combined
Add Brown Sugar
Add sour cream, vanilla, and ground cinnamon and mix until just fully combined.
Add in eggs one at a time then the last two yolks. You should have a creamy batter with no lumps.
In a small-medium bowl whisk together the brown sugar, flour, and ground cinnamon. Once fully combined add the melted butter and mix to combine.
Make Cinnamon Filling
Pour half of the cheesecake batter into the crust then dollop half of the cinnamon roll mixture on top and use a butter knife to ever so slightly swirl.
Place cheesecake in a water bath. Bake until the middle of the cheesecake should jiggle just a little bit. Let cool then chill in the fridge for 8 hours.
Using a large round tip pipe swirls all over the top of the cheesecake then use a sieve to sprinkle ground cinnamon on top.
Add the Whipped Cream