Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, mix the vanilla wafer crumbs, sugar, and ground cinnamon. Stir in the melted butter until combined. Press this mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from entering during the water bath. Set aside.
Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined, scraping down the sides as needed. Add the sour cream, vanilla extract, and cinnamon, then continue beating on low until blended. Incorporate the eggs one at a time, mixing slowly and scraping the sides after each addition until fully combined. Set aside.
In a medium bowl, mix the brown sugar, cinnamon, and flour. Stir in the melted butter until the mixture is cohesive.
To assemble, sprinkle about one-quarter of the cinnamon filling evenly over the crust. Drizzle about one-third of the cheesecake filling over the cinnamon layer. Repeat layering two more times, ending with all the remaining cinnamon filling sprinkled on top.
Place the springform pan inside a larger pan and add warm water to reach halfway up the sides of the springform pan, ensuring the water level does not surpass the foil edge. Bake for 1 hour and 20 minutes until the center is set but still jiggles slightly. Turn off the oven and leave the door closed for 30 minutes. Then crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Remove the cheesecake from the oven and water bath, allowing it to cool to room temperature. Refrigerate for 4-5 hours or overnight until firm.
In a mixer bowl, beat the cream cheese and butter until smooth and creamy. Add vanilla extract and powdered sugar, mixing until combined. Gradually add heavy cream as needed, beating until smooth.
Remove the cheesecake from the springform pan and place it on a serving plate. Pipe the frosting over the top in a spiral design. Keep refrigerated until ready to serve. Best enjoyed within 4-5 days.