Coffee Cake Cheesecake

Directions

1. Position an oven rack in the center of the oven and another rack at the bottom. Preheat the oven to 325°F.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until well combined. Press the mixture into the bottom and about halfway up the sides of a 9-inch springform pan. Bake the crust in the center of the oven for 8 minutes. Remove the crust from the oven and set it aside to cool slightly.
3. Make the cinnamon swirl: In a small bowl, combine the brown sugar, ground cinnamon, and cocoa powder. Set the mixture aside.
4. Make the streusel topping: In a medium bowl, combine the flour, brown sugar, ground cinnamon, and melted butter. Mix until the mixture is well moistened and crumbly. Set aside.
5. Make the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth. Occasionally scrape down the sides of the bowl with a rubber spatula. Add the lemon juice and vanilla extract, mixing until incorporated. Add the eggs, one at a time, beating until just blended after each addition.
6. Assemble the cheesecake: Pour about half of the cheesecake filling over the slightly cooled crust and spread it into an even layer. Sprinkle the cinnamon swirl mixture evenly over the top. Carefully dollop the remaining cheesecake filling on top of the cinnamon swirl, then spread it into an even layer. Run a skewer through the batter to gently swirl everything together, taking care not to reach the bottom crust. Sprinkle the streusel topping evenly over the top.
7. Prepare for baking: Wrap the outside of the springform pan with 3 layers of heavy-duty foil, ensuring that the sides are covered. Place the springform pan into a large cast iron braiser or roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
8. Bake the cheesecake: Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 30 minutes. The cheesecake will firm up as it cools. Remove the cheesecake from the oven and transfer it to a rack to cool for 1 hour. Refrigerate the cheesecake for at least 8 hours, or up to 2 days.
9. Make the icing: In a medium bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. If the icing is too thick, add more milk, a little at a time, until the desired consistency is reached.
10. Serve: Remove the cooled cheesecake from the springform pan. Drizzle the icing over the top before slicing and serving.