Preheat oven to 325°F and position rack in the lower third. Wrap the outside of a 9-inch springform pan completely with aluminum foil, pressing firmly around the sides and bottom.

Combine graham cracker crumbs, 1/3 cup melted butter, 2 tablespoons sugar, and salt in a bowl until mixture resembles wet sand. Press firmly into the bottom of prepared springform pan using the bottom of a measuring cup.

Beat cream cheese in a large bowl with electric mixer on low speed for about 2 minutes until smooth and creamy, scraping down the bowl frequently.

Add 3/4 cup sugar, flour, and 1 1/2 teaspoons vanilla to cream cheese, mixing on low speed until combined. Add eggs one at a time, beating on low after each addition. Add 1/4 cup sour cream and mix until smooth.

In a small bowl, whisk together 1/4 cup sugar, cinnamon, and 1 tablespoon melted butter until a thick paste forms.

Pour two-thirds of cheesecake batter into prepared crust. Drizzle half of cinnamon-sugar mixture in thin lines across surface. Use toothpick to drag through lines creating swirl pattern. Repeat with remaining batter and cinnamon mixture.

Place foil-wrapped springform pan inside a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of springform pan.

Bake at 325°F for 50 to 55 minutes, until edges are set but center still jiggles slightly when gently shaken.

Mix together 1/2 cup sour cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes.

Turn off oven and crack door open about 2 inches. Let cheesecake sit in residual heat for 30 minutes.

Remove from oven and water bath. Cool completely to room temperature on wire rack for about 1 hour. Refrigerate for at least 2 hours before serving, or overnight for best results.