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1
Preheat oven to 350 degrees.
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2
To make the crust, combine the graham cracker crumbs and sugar, then add melted butter, mixing with a fork.
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3
Press into bottom and slightly up sides of a 9 inch spring-form pan and bake in the oven for about 8 minutes to set it.
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4
Next start to make the streusel. In a large bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon, then add your melted butter and stir thoroughly.
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5
In a medium sized bowl mix together the cream cheese and sugar. Add the vanilla, then add eggs one at a time, beating well after each egg. Make sure you scrape the sides of the bowl with a spoon or rubber spatula to fully mix all of the ingredients.
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6
Pour half of the cheesecake mixture onto the crust, then top with half of the streusel.
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7
Pour the remaining cheesecake batter on top, then add another layer with the remaining streusel.
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8
Place spring-form pan on baking sheet and place in the middle rack of the oven. Bake about 50-60 minutes.
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9
Allow to cool fully in fridge before topping.
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10
For the topping, mix together the melted butter, vanilla and powdered sugar. Add small amounts of milk to thin, if needed. Place topping into a piping bag (or ziploc bag with a small corner cut out.) Drizzle/pipe over cheesecake in a criss-cross pattern before serving.
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11
Variations:Add a 1/2 cup of chopped/crushed pecans to the streusel mixture for added flavor. Your favorite cream-cheese frosting can be substituted in place of the topping.
