Pour about 2 cups of the cheesecake mixture into the crust; sprinkle with about ⅓ of the cinnamon mixture.
Repeat the cheesecake and cinnamon layers two more times.
Use a butter knife to gently swirl the cinnamon throughout the cheesecake, making sure not to scrape the crust.
Wrap the springform pan in a sheet of aluminum foil.
Place the pan into a larger pan (such as a deep sheet pan) and pour hot water into the large pan to create a water bath. Make sure the water doesn't go above the top of the foil.
Bake for 75 minutes. The cheesecake will be set around the edges and wiggly in the center.
Remove from the oven, go around the outside of the pan with a butter knife (to make sure it'll release well from the outside of the pan later on) and let it come to room temperature on the counter.
Once the cheesecake is room temperature, wrap with plastic wrap and refrigerate for at least 6 hours or overnight.