Preheat your oven to 325°F (163°C).

Unroll the cinnamon rolls and place them in a greased 9-inch springform pan. Pinch the edges together to form a crust, pressing down evenly across the bottom of the pan.

Brush the top of the crust with melted butter and bake for 10-12 minutes, or until golden brown. Remove from the oven and set aside.

In a large bowl, beat the softened cream cheese and sour cream until smooth and creamy.

Add the sugar and continue beating until combined.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a small bowl, mix the brown sugar, cinnamon, and melted butter. Drizzle this cinnamon mixture over the cheesecake filling.

Use a knife or toothpick to swirl the cinnamon mixture into the cheesecake filling for a marbled effect.

Pour the cheesecake filling over the cinnamon roll crust. Tap the pan gently on the counter to remove any air bubbles.

Bake for 55-60 minutes, or until the center is set and slightly jiggly.

Turn off the oven, and leave the cheesecake in the oven with the door cracked open for 1 hour to cool slowly.

Then, refrigerate for at least 4 hours or overnight.

In a small bowl, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake just before serving.

Slice the cheesecake and enjoy the creamy, cinnamon-infused goodness with every bite!