Preheat your oven to 325°F. Grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined.

Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until fully incorporated.

In a small bowl, mix together the ground cinnamon and brown sugar.

Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon-brown sugar mixture over the batter.

Pour the remaining cheesecake batter on top, then sprinkle the rest of the cinnamon-brown sugar mixture. Drizzle honey over the top.

Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.

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

Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Slice and serve chilled.