1. Preheat the oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
2. Combine graham cracker crumbs (or your chosen crust alternative) with melted butter until it resembles wet sand.
3. Press the crust mixture evenly into the springform pan and bake for 10 minutes. Set aside to cool.
4. Beat room-temperature cream cheese in a large mixing bowl until smooth and fluffy.
5. Mix granulated sugar and flour into the cream cheese until well combined.
6. Add sour cream and vanilla extract, blending until the mixture is smooth.
7. Crack in the eggs one at a time, mixing gently at a low speed until just incorporated.
8. Prepare the cinnamon filling by combining light brown sugar, ground cinnamon, and flour in a separate bowl. Stir in melted butter until a smooth, spreadable texture forms.
9. Pour one-third of the cheesecake filling over the cooled crust and smooth it out evenly.
10. Drizzle or spread a portion of the cinnamon filling over the cheesecake layer.
11. Repeat alternating layers of cheesecake filling and cinnamon filling, ending with the final cheesecake layer.
12. Place the springform pan inside a larger roasting pan and pour hot water halfway up the sides of the springform pan for a water bath.
13. Bake the cheesecake at 325°F (163°C) for approximately 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle.
14. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for one hour.
15. Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
16. Spread cream cheese frosting over the top of the chilled cheesecake before serving.
17. Optionally, drizzle Pillsbury cinnamon roll frosting or use a piping bag for decorative swirls.
18. Garnish the cheesecake with mini cinnamon rolls or other toppings like caramel drizzle or crushed nuts for extra flair.
19. Serve the Cinnamon Roll Cheesecake and enjoy its creamy, cinnamon-infused layers.