Preheat your oven to 325°F (160°C). Grease the springform pan with cooking spray or line the bottom with parchment paper.

In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form a crust. Set aside.

In another bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add granulated sugar and mix until well combined.

Add eggs one at a time, mixing well after each addition. Then, add vanilla extract, sour cream, and ground cinnamon. Beat until fully combined.

In a small bowl, mix together softened butter, brown sugar, and ground cinnamon for the cinnamon swirl. If using, also stir in chopped pecans.

Pour half of the cheesecake filling into the crust, smoothing it out. Spoon the cinnamon swirl mixture over the cheesecake filling in dollops. Use a knife or spatula to gently swirl it into the filling.

Pour the remaining cheesecake filling on top, smoothing it out again.

Bake in the preheated oven for about 60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for about 1 hour.

Remove from the oven, then refrigerate for at least 4 hours or overnight to fully set.

If desired, mix powdered sugar, milk, and vanilla extract to create a simple icing. Drizzle it over the cheesecake before serving.