Cinnamon Roll Honeybun Cheesecake 

Ingredients:
For the Crust:

2 cups graham cracker crumbs
1/2 cup butter, melted
For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup all-purpose flour
For the Cinnamon Swirl:

1/4 cup cinnamon sugar (mix of sugar and cinnamon)
1/4 cup honey
For the Glaze:

1/4 cup powdered sugar
1-2 tablespoons milk (to thin, if needed)
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (160°C).
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, sour cream, and flour. Mix until fully combined and smooth.
Create the Cinnamon Swirl:
In a small bowl, mix the cinnamon sugar and honey until well combined.
Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cinnamon swirl mixture over the filling and use a knife to gently swirl it in.
Pour the remaining cheesecake filling on top and repeat the process with the remaining cinnamon swirl mixture, swirling it in again.
Bake the Cheesecake:
Bake in the preheated oven for about 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Cool and Glaze:
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the chilled cheesecake before serving.
Serve:
Slice and enjoy your delicious Cinnamon Roll Honeybun Cheesecake!