Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix the almond flour, melted butter, granular erythritol, and cinnamon together. Press firmly into the bottom of the pan. Bake for 10 minutes and set aside.
Beat the cream cheese and powdered erythritol together until completely smooth and fluffy, about 3 minutes. Add the eggs one at a time, beating on low speed after each and scraping down the sides.
Mix in the sour cream and vanilla extract until just combined. Do not overbeat. In a small bowl, stir together the melted butter, brown erythritol, and cinnamon until smooth to create the cinnamon swirl mixture.
Pour the cheesecake filling over the baked crust. Drop spoonfuls of the cinnamon swirl mixture across the surface. Use a toothpick or skewer to drag through the cinnamon drops in a swirling pattern to create a beautiful marbled effect.
Bake for 45 to 50 minutes until the edges are set but the center still has a gentle jiggle when the pan is lightly tapped. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Before serving, make the glaze by beating the cream cheese until smooth. Add the powdered erythritol, heavy whipping cream, and vanilla extract. Beat until pourable and creamy.
Drizzle the cream cheese glaze generously over the chilled cheesecake in a back-and-forth pattern just like a classic cinnamon roll. Slice and serve.
