Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted unsalted butter until resembling wet sand. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool completely.

Prepare the cinnamon roll layer by mixing softened butter, brown sugar, and ground cinnamon until smooth. Spread evenly over the cooled crust.

In a large bowl, beat cream cheese and granulated sugar on medium speed until creamy. Gradually add eggs, mixing well after each. Incorporate vanilla extract and sour cream until fully blended.

Pour half of the cheesecake filling over the cinnamon layer. Mix together brown sugar and ground cinnamon, sprinkle half over the filling. Cover with remaining filling and top with the rest of the cinnamon mixture.

Bake in the preheated oven for 55-65 minutes until edges are set but the center jiggles slightly. Turn off the oven and leave cheesecake inside for an hour.

Allow the cheesecake to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

For the frosting, beat softened cream cheese and butter until smooth, gradually adding powdered sugar. Add milk for consistency if needed.

Once the cheesecake is chilled, spread the cream cheese frosting over the top. Slice and serve!