Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray and wrap the outside bottom and sides with tin foil to prevent water from getting into the bottom of the pan.

In a medium bowl, combine the graham cracker crumbs and brown sugar.

Add the melted unsalted butter to the crumb mixture and mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a flat cup or your hand to create an even layer. Press the crust halfway up the sides.

Bake the crust in the preheated oven for 14 minutes.

In a microwave-safe medium-sized bowl, melt the butter.

Once the butter is melted, add the rest of the ingredients and mix with a rubber spatula. Set aside.

Preheat your oven to 325°F. Place a sheet pan or roasting pan in the oven and fill it with water, filling up to a little less than halfway.

In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

While the mixer is on low, gradually add the brown sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.

With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once, mixing just until incorporated. Scrape the bottom and sides of the bowl with a rubber spatula.

Gently fold in the heavy cream, vanilla extract, ground cinnamon, and corn starch with a rubber spatula. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.

Carefully pour a third of the cheesecake filling into the baked graham cracker crust. Spread evenly across the pan. Sprinkle a third of the brown sugar cinnamon mixture on top. Pour another third of the cheesecake batter on top of the brown sugar mixture, then sprinkle more of the cinnamon mixture on top. Pour the rest of the cheesecake batter and, with the back of a spoon, evenly spread the cheesecake across the top. Sprinkle the remaining cinnamon mixture on top.

Place the cheesecake in the prepared water bath and bake for 80-90 minutes until the middle is barely set and slightly jiggly. If the cake is still jiggling, bake for 5 more minutes.

Let the cheesecake cool to room temperature, then place in the fridge for at least 4 hours to set up.

When the cheesecake has set and you are ready to serve, in the bowl of an electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.

With the mixer on low speed, add the powdered sugar, followed by the vanilla, ground cinnamon, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes.

Spread over the top of the cheesecake and serve!