Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan with a parchment paper circle and cooking spray. Set aside.

In a medium mixing bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter with a fork until combined. Add the crust mixture to the prepared pan and press firmly on the bottom and along the sides. Bake for 10 minutes, remove from the oven and cool while making the filling.

In a large mixing bowl with a hand mixer, beat the cream cheese, vanilla extract, and granulated sugar until smooth and creamy.

Add the eggs 2 at a time and mix until combined. Slowly add the cream while mixing on low speed, mix until completely combined.

Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.

In a small bowl mix together the cinnamon swirl ingredients.

Pour half of the cheesecake filling over the crust and spread into an even layer. Sprinkle the cinnamon swirl mixture over top in an even layer.

Add the remaining cheesecake batter in dollops and spread into an even layer.

In a medium mixing bowl, mix together the streusel topping ingredients with a fork until a crumbly mixture forms. Sprinkle the streusel topping evenly over the cheesecake.

Place the cheesecake into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).

Bake at 350 degrees for 1 hour- 1 hour 25 minutes or until the sides start to puff, the streusel becomes golden brown, and the center is just slightly jiggly. Remove from the oven immediately if the cheesecake begins to crack.

Cool the cheesecake at room temperature for 1 hour before transferring it to the refrigerator.

Refrigerate for at least 5 hours or overnight.

In a small mixing bowl whisk together the icing ingredients.

Remove the cheesecake from the springform pan and drizzle the icing over top. Slice and enjoy.