Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan.

Prepare the Cinnamon Roll Filling:

Open the can of cinnamon rolls and separate the rolls. Cut each roll into quarters.

In a small bowl, combine the brown sugar and cinnamon. Toss the quartered cinnamon rolls in the mixture until well coated.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Beat in the vanilla extract and then add the eggs, one at a time, mixing until fully combined.

Stir in the sour cream until the mixture is smooth.

Pour half of the cheesecake batter over the crust in the springform pan. Add half of the cinnamon roll pieces on top of the batter. Then pour the remaining cheesecake batter over the cinnamon rolls and top with the remaining cinnamon roll pieces.

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

Bake for 55-65 minutes, or until the center is set and only slightly jiggly. The edges may appear firm, while the center should have a slight wobble.

Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour. Then, remove it from the oven and let it cool completely at room temperature.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

Before serving, drizzle the cheesecake with caramel sauce and any additional cinnamon roll icing if desired. Optionally, top with whipped cream.

Enjoy your Cinnamon Roll Honeybun Cheesecake—a delicious fusion of cheesecake and cinnamon rolls that is perfect for any occasion!