If using dough: Roll it out to about 1/4 inch thick and press it firmly into the bottom of a greased springform pan. Trim any excess dough.

For a crumb crust: Mix crushed cinnamon graham crackers, melted butter, brown sugar, and cinnamon. Press the mixture evenly into the pan, creating a compact base.

Chill the crust in the refrigerator while preparing the filling to help it set and prevent sogginess.

In a large mixing bowl, beat softened cream cheese and granulated sugar until light and fluffy.

Add eggs one at a time, mixing until just combined.

Blend in vanilla extract, ground cinnamon, and sour cream, ensuring the batter is well mixed but not overworked.

Optional: Fold in small chunks of cinnamon bun dough for added texture and flavor.

Pour half of the cheesecake filling over the prepared crust.

Add a layer of the cinnamon swirl by drizzling the cinnamon-sugar mixture over the filling. Use a toothpick or knife to create swirls for a marbled effect.

Pour the remaining cheesecake filling on top and smooth it out with a spatula.

Add a final drizzle of cinnamon swirl or sprinkle a crumb topping over the surface for texture.

Preheat your oven to 325°F (165°C). Place a pan of hot water on the lower rack to create steam, which helps prevent cracking.

Bake the cheesecake on the middle rack for 50–60 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This gradual cooling prevents rapid temperature changes that can cause cracks.

Refrigerate the cheesecake for at least 4–6 hours or overnight for the best texture.

Drizzle cream cheese frosting or a simple vanilla glaze over the cheesecake for that classic cinnamon bun touch.

Sprinkle a dash of cinnamon or powdered sugar for a polished look.

Garnish with whipped cream, cinnamon sticks, or caramel drizzle for added flair.