A decadent fusion of creamy cheesecake, cinnamon rolls, and honeybun flavors, perfect for satisfying your sweet cravings.

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1/2 cup brown sugar

1 tablespoon ground cinnamon

1/4 cup butter, melted

1 cup heavy cream

2 tablespoons honey

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and continue to beat until combined. Add the eggs one at a time, beating after each addition. Finally, stir in the sour cream until smooth.
In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Drop spoonfuls of this cinnamon mixture onto the cheesecake batter and swirl with a knife to create a marbled effect.
Pour the cheesecake batter into the prepared crust, spreading it evenly. Bake in the preheated oven for 55-60 minutes or until the center is just set (it may jiggle slightly). Turn off the oven and let the cheesecake cool for an hour inside the oven with the door slightly ajar.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
To make the honeybun glaze, combine the heavy cream, honey, powdered sugar, and vanilla extract in a small saucepan over medium heat. Stir until smooth and bring to a simmer. Remove from heat and allow to cool slightly.
Drizzle the glaze over the chilled cheesecake before serving, and enjoy the sticky-sweet layers of flavor!

If you prefer a nutty twist, you can add chopped pecans or walnuts to the cinnamon swirl.

For an extra cinnamon flavor, consider using cinnamon roll dough instead of the graham cracker crust.

For a gluten-free version, use gluten-free graham cracker crumbs or crushed gluten-free cookies.

If you're a chocolate lover, drizzle melted chocolate over the honeybun glaze for added richness.