Preheat your oven to 325°F. Parchment paper on the bottom of the springform pan. Heat: Preparing the water bath, wrap the outside of the pan in heavy aluminum foil. This is done to avoid cracking as well as keep the cheesecake wet.

In a bowl, mix the graham cracker crumbs, cinnamon, brown sugar, and melted butter. Blend until it's all sandy with a lot of water. Powder this mixture into the bottom of the pan. Bake 8 minutes and set aside.

Combine brown sugar, cinnamon, and butter in a bowl and melt. Set aside. This combination will make that honey bun-like cinnamon ribbon in your cheesecake.

Blend the cream cheese until smooth. Add brown sugar and granulated sugar. Stir in eggs one after another. Add sour cream, heavy cream, vanilla, cinnamon, and honey. Do not mix too thoroughly mix one is after a smooth, yet airy filling.

Pour half of the cheesecake filling on the crust. Pour half of the cinnamon swirl mixture, drizzling over. Swirl it in using a knife or a skewer, add the remaining filling material, and then the remaining swirl mixture. Make swirls of light on top, pretty.

Put the pan into a larger baking pan. Add hot water to the outer dish that is halfway up the sides. Bake 5570 minutes or until the center shakes a little. Do not overbake.

Switch off the oven, open the door, and allow the cheesecake to cool in the oven for 1 hour.

Take the cheesecake out of the water bath and the oven. Allow to cool down, then refrigerate at least 6 hours (preferably overnight).

Combine powdered sugar, honey, and milk until smooth. Pour this over the ice cheesecake. It gives the dessert the honey bun finish.