Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs with melted unsalted butter until mixed. Press firmly into the springform pan. Bake for 8 minutes and cool completely.

In a separate bowl, whisk together brown sugar, ground cinnamon, and all-purpose flour until combined. Set aside.

Beat cream cheese on medium speed until smooth. Gradually mix in granulated sugar, sour cream, and vanilla extract until creamy.

Incorporate eggs, one at a time, mixing on low until each is just combined.

Pour half the cream cheese mixture over the cooled crust, then sprinkle half of the cinnamon swirl mixture. Top with remaining cheesecake filling and the rest of the cinnamon mixture.

Gently swirl the batter and cinnamon mixture together to create a marbled effect.

Bake for 50-60 minutes until set around the edges but slightly jiggly in the center.

Turn off the oven, crack the door, and let the cheesecake cool inside for about 30 minutes.

Transfer to the refrigerator and chill for at least 6 hours or overnight.

Whisk together powdered sugar, heavy cream, and honey until smooth. Drizzle over the chilled cheesecake before serving.

Slice and enjoy your Cinnamon Roll Honeybun Cheesecake!