Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.

In a large mixing bowl, beat together the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing until just combined.

In a small bowl, mix together brown sugar and cinnamon.

Pour half of the cream cheese mixture over the crust, sprinkle with half of the brown sugar mixture. Pour the remaining cream cheese mixture on top and finish with the remaining brown sugar mix. Use a knife to create swirls.

Bake in the preheated oven for about 60 minutes, until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for about an hour.

Chill in the refrigerator for at least 4 hours or overnight.

Mix honey and heavy cream until smooth. Drizzle over the chilled cheesecake before serving.