Prepare the Crust:

Preheat the oven to 350°F (175°C).

Combine graham cracker crumbs, melted butter, and sugar in a bowl.

Press the mixture into the bottom and slightly up the sides of a springform pan.

Bake for 8-10 minutes, then set aside to cool.

Make the Cheesecake Filling:

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

Gradually add the sugar, mixing well after each addition.

Add eggs one at a time, mixing well after each addition.

Mix in sour cream, vanilla extract, and lemon juice. Set aside.

Create the Cinnamon Roll Dough:

Warm the milk and add yeast and a teaspoon of sugar, wait for it to become foamy (5 minutes)

In a bowl add the butter, sugar, salt, then add the yeast mixture

Gradually add flour and knead the dough until it’s smooth.

Place the dough in a greased bowl and let it rise for 1 hour or until it’s doubled.

Prepare the Cinnamon Roll Layer:

Roll out the dough into a large rectangle.

Spread softened butter over the dough, then sprinkle brown sugar, cinnamon, and nutmeg (optional).

Roll up the dough tightly, and cut into 1-inch thick slices

Assemble the Cheesecake:

Pour cheesecake batter over the cooled crust.

Arrange the cinnamon roll slices over the cheesecake.

Gently swirl the rolls into the batter using a knife or skewer.

Bake the Cheesecake:

Preheat oven to 325°F (160°C).

Bake for 60-75 minutes or until the edges are set and the center slightly jiggles.

Turn off the oven, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.

Cool and Set:

Remove from oven and cool completely at room temperature.

Refrigerate for at least 4 hours or preferably overnight.

Make the Glaze:

Combine the powdered sugar, milk, and vanilla extract.

Whisk until smooth and drizzle over the cooled cheesecake.