Preheat the oven to 350°F (175°C).

In a large bowl, beat the cream cheese and granulated sugar until smooth.

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

Stir in the vanilla extract and sour cream until well combined.

In a separate bowl, mix together the flour, brown sugar, and ground cinnamon, then gradually add this to the cream cheese mixture until just combined.

In another bowl, mix melted butter with crushed cinnamon rolls until crumbly.

In a greased springform pan, layer half of the cheesecake batter, followed by the cinnamon roll mixture, and then the remaining cheesecake batter.

Swirl with a knife to create a marbled effect.

Bake for 50-60 minutes until the center is set and slightly jiggly.

Let cool and refrigerate for at least 4 hours before serving.