Making the Cinnamon Roll Honeybun Cheesecake is straightforward. Follow these steps for a successful bake:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray.
2. Make Crust: In a bowl, combine digestive biscuit crumbs, ½ cup granulated sugar, and melted butter. Mix until crumbly. Press the mixture firmly into the bottom of the prepared springform pan. Set aside.
3. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth.
4. Add Eggs: Add the eggs, one at a time, mixing well after each addition.
5. Incorporate Sour Cream and Flour: Mix in sour cream, 1 tablespoon of all-purpose flour, and vanilla extract, beating until blended.
6. Make Cinnamon Swirl Mixture: In another bowl, mix brown sugar, ground cinnamon, and chopped nuts, if using. This mixture will create the swirl in your cheesecake.
7. Layer Cheesecake Mixture: Pour half of the cheesecake filling over the crust in the springform pan. Sprinkle half of the cinnamon-sugar mixture on top.
8. Add Remaining Filling: Pour the remaining cheesecake filling over the first layer, gently smoothing the top.
9. Add Final Swirls: Sprinkle the rest of the cinnamon-sugar mixture over the top, using a knife or toothpick to create swirls throughout the cheesecake.
10. Bake: Place in the oven and bake for 45-50 minutes or until the center is just set. It should still slightly jiggle in the center.
11. Cool: Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for about an hour. This helps prevent cracking.
12. Chill: Remove from the oven and cool to room temperature. Then refrigerate for at least 1-2 hours to set completely.
13. Optional Frosting: Drizzle with cream cheese frosting and dust with powdered sugar before serving, if desired.