Preheat the oven to 325°F (163°C). Grease a 9‑inch springform pan and wrap the exterior with aluminum foil to prevent leaks.

Prepare the crust: Combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press firmly into the bottom of the pan and bake for 10 minutes. Remove and let cool.

Make the filling: Beat softened cream cheese until smooth. Gradually mix in 1 cup granulated sugar and vanilla extract.

Add eggs one at a time, mixing just until combined—avoid overbeating for a dense, silky texture. Blend in sour cream, ground cinnamon, and nutmeg until smooth.

Create the swirl: Layer 1 cup of batter over the cooled crust, sprinkle half of the cinnamon‑sugar swirl mixture, add another layer of batter, cover with remaining swirl mix, then top with the final layer of batter. Gently swirl with a knife or skewer for a beautiful pattern.

Bake for about 1 hour until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let it cool inside for about 45 minutes to prevent cracking.

Chill: Cover the cheesecake and refrigerate for at least 4 hours, or ideally overnight, to let the texture fully set.

Prepare the glaze: Mix powdered sugar with milk until smooth and pourable. Just before serving, drizzle over the chilled cheesecake.

Serve: Run a knife around the pan’s edge for clean slices, remove the ring, and serve chilled or at room temp.