Preheat your oven to 350°F (175°C). In a mixing bowl, combine finely crushed Nilla wafers or graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted unsalted butter and mix until well combined. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden, then remove and let cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, sour cream, pure vanilla extract, and fine sea salt, mixing until well blended. Crack in the eggs one at a time, mixing slowly after each addition.

In a separate bowl, stir together packed brown sugar, additional ground cinnamon, and all-purpose flour to form your cinnamon swirl mixture. Pour about two-thirds of the cheesecake batter over the cooled crust. Evenly sprinkle three-quarters of the cinnamon mix on top, followed by the remaining cheesecake batter. Top with the leftover cinnamon mixture and swirl gently.

Wrap the bottom of the springform pan with foil to prevent water from seeping in. Lower the oven temperature to 325°F (160°C) and place the pan inside a larger baking dish filled with hot water. Bake for 70-90 minutes, or until the edges are set but the center has a slight jiggle.

After baking, let the cheesecake cool inside the oven for about 1 hour. Take it out and let it cool at room temperature for another 1-2 hours. Refrigerate for at least 6-8 hours, preferably overnight.

In a small bowl, whisk together powdered sugar, milk or cream, honey, and additional vanilla extract to create a smooth glaze. Once the cheesecake has chilled, carefully remove it from the springform pan and drizzle the glaze over the top.