Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it lightly.

In a mixing bowl, combine the finely crushed Nilla wafers or graham crackers with the granulated sugar and ground cinnamon. Pour in melted butter, mixing until the crumbs are evenly moistened.

Press this mixture firmly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden brown. Allow it to cool completely before adding the filling.

In a large bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. Gradually add granulated sugar, continuing to mix until combined.

Blend in the sour cream, vanilla extract, and fine sea salt until smoothly incorporated. Add the eggs one at a time, carefully mixing after each addition to avoid overbeating.

In a separate bowl, mix the light brown sugar, ground cinnamon, and all-purpose flour. Pour 2/3 of your cheesecake batter onto the cooled crust, spreading it evenly.

Sprinkle 3/4 of the cinnamon-sugar mixture over the top. Carefully spoon the remaining cheesecake batter over this layer, then use a knife to gently swirl the top.

Wrap the springform pan tightly in aluminum foil to prevent water from seeping in. Reduce the oven temperature to 325°F (160°C).

Place the wrapped pan into a larger roasting pan filled with boiling water, ensuring the water reaches halfway up the sides of the cheesecake pan for the bain-marie method.

Bake for 70-90 minutes, or until the edges are set but the center jiggles slightly when shaken.

Once baked, turn off the oven and leave the cheesecake inside for an additional hour to cool gently.

After this hour, carefully remove the pan from the water bath and let it come to room temperature. Once cooled, refrigerate your cheesecake for at least 6-8 hours or overnight.

To create the glaze, whisk together the powdered sugar, milk or heavy cream, honey, and a dash of vanilla extract until smooth.

Run a knife around the edge to gently release it from the springform pan and remove the sides. Drizzle the glaze generously over the top and garnish as desired.