In a small bowl, vigorously whisk together the cream cheese and sugar until evenly combined and smooth.
Fold in the sour cream and vanilla, and continue stirring until the mixture's once again smooth.
Stir in the eggs, one at a time, mixing completely after each one. Set the cheesecake mixture aside.
In a separate small bowl, whisk together the butter, brown sugar, and cinnamon until smooth and then set it aside.
Use cooking spray to grease a 9" spring form pan. Open and seperate the cinnamon rolls. Lay them flat on the bottom of the pan and then press them all flat and out to cover the circumference of the pan.
Pour the cheesecake batter out over top of the cinnamon roll 'crust' and use a spatula to spread it out evenly. Drop spoonfuls of the cinnamon swirl out overtop the batter.
Use a butter knife to gently swirl the cinnamon butter mixture out and into the cheesecake batter.
Bake the cheesecake at 325 degrees for 30-35 minutes, or until the cheesecake is firm around the edges but still slightly jiggly in the middle.
Set the cheesecake away from all heat and allow it to cool completely.
Drizzle the cinnamon bun frosting evenly out over top of the cheesecake. Use it all!
Chill the cheesecake for an hour or two (at least) before serving.