Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil if using a water bath.

Make the crust: In a medium bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until evenly moistened. Press firmly into the bottom (and slightly up the sides, if you like) of the prepared pan. Chill in the fridge while you make the filling (10–15 minutes).

Prepare the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until coarse crumbs form. Refrigerate until ready to use.

Beat the cream cheese: In a large bowl or stand mixer, beat the cream cheese on medium until smooth (about 2–3 minutes). Scrape sides.

Add sugar and vanilla: With the mixer running, add the granulated sugar and vanilla; beat until combined and creamy (1–2 minutes).

Add eggs: Add eggs one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing.

Finish the filling: Mix in sour cream (or Greek yogurt), honey, and cinnamon until smooth and uniform. Scrape the bowl and give a final low-speed mix to ensure everything is combined.

Layer and swirl: Pour about two-thirds of the filling over the chilled crust. Sprinkle half of the streusel over the filling and use a knife or skewer to gently swirl it into the top. Pour the remaining filling over, then top with the remaining streusel. Don’t over-swirl — you want pretty ribbons and pockets of streusel.

Bake in a water bath (recommended for crack-free cheesecake): Place the springform pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan about halfway up the sides of the springform. Bake for 50–65 minutes, until the edges are set and the center is slightly jiggly (it will finish setting as it cools).

Cool gently: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking.

Chill: Remove from oven, take out of water bath, and refrigerate uncovered for at least 4 hours — ideally overnight.

Make the honey glaze: Whisk together powdered sugar, milk, honey, and vanilla until smooth. If too thick, add a few drops of milk. Drizzle over chilled cheesecake just before serving. Add chopped nuts or extra honey if desired.