1. 1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.

2. 2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2-3 minutes.

3. 3. Gradually add the granulated sugar and continue beating until well combined.

4. 4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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

6. 6. Pour half of the cheesecake batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the top.

7. 7. Carefully pour the remaining cheesecake batter over the cinnamon-sugar layer.

8. 8. Bake for 55-60 minutes, or until the center is almost set. The edges should be lightly golden.

9. 9. Turn off the oven and keep the cheesecake inside with the door closed for an additional 1 hour.

10. 10. Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.