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7. Add the sour cream to the mixture and blend again until it becomes smooth.
8. Gradually add the room-temperature eggs one at a time, blending between each addition to ensure a smooth consistency. Set the mixture aside.
9. In a medium-sized bowl, mix together the melted butter, dark brown sugar, cinnamon, and all-purpose flour until you get a smooth and uniform cinnamon swirl mixture.
10. Pour half of the cheesecake filling over the cooled crust in the baking dish.
11. Carefully drop spoonfuls of the cinnamon swirl mixture onto the filling, then gently swirl them together using a knife.
12. Pour the remaining cheesecake filling over the swirled layer.
13. Add the remaining cinnamon swirl mixture on top and gently swirl it once again.
14. Bake the cheesecake for about 35 minutes or until the center is mostly set.
15. Allow the cheesecake to cool, then refrigerate it for at least 2 hours until it becomes firm.
16. Finally, slice, serve, and enjoy your delicious Cinnamon Swirl Cheesecake!
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