Cinnamon Roll Cheesecake

* Preheat oven to 350 degrees F.
* Grease 9” springform pan and put tinfoil around the bottom outside of the pan for when you bake.
* Make crust by combining Graham cracker crumbs and melted butter. Press down in spring form pan with spatula till evenly distributed.
* Make cream cheese filling by beating cream cheese for 2-3 minutes, add in sugars, beat till fluffy. Add in eggs one at a time. Only beat till combine. Do not over-beat. Add in flour, cinnamon, nutmeg, and salt till combine. Whip in vanilla extract. Set aside.
* Make brown sugar filling by combining brown sugar, flour, cinnamon and melted butter till you get coarse crumbs.
* Now pour about a third of the cream cheese filling in the pan. Layer on top your brown sugar filling and repeat till cream cheese layer is the final layer. Bake for about 80 minutes on a baking sheet, till top is only slightly jiggly. Turn oven off and keep oven door cracked for 45 minutes with cake inside of oven. Remove and refrigerate for 6 hrs.
* Make icing by combining butter, powder sugar, vanilla extract and heavy cream.
* Make Cinnamon drizzle by combining melted butter brown sugar and cinnamon together.
* Pipe frosting on and the pipe on cinnamon drizzle. Sprinkle a little extra cinnamon on top of the cheesecake!