Preheat oven to 350*F. Spray a 9-inch springform pan with nonstick spray. Wrap the bottom of the pan in foil, making sure to come up over the sides, completely wrapping the pan in foil. (This will prevent anything from leaking onto the bottom of your oven, which shouldn't happen, but better safe than sorry!)

Combine graham cracker crumbs and melted butter in a bowl. Stir until crumbs are completely coated. Press crumbs evenly into the bottom of the springform pan.

Combine all ingredients in a bowl and whisk until smooth. Transfer to a piping bag or Ziploc bag.

Beat cream cheese at medium speed with an electric mixer until smooth. Add sugar; mix well. Add yogurt, vanilla, cinnamon, and flour. Mix until incorporated.

Next, add the eggs and yolks; mix well.

Pour half of the cheesecake filling into the springform pan, smoothing out with a spoon if necessary. Cut the tip off the piping bag and pipe a swirl of cinnamon filling over the cheesecake. (Use about half of the filling.) Sprinkle with cinnamon chips.

Spoon the remaining cheesecake over the filling and cinnamon chips. Pipe another large swirl of cinnamon filling over the top.

Lightly tap the springform pan against the counter to release any air bubbles.

Bake for 1 hour. Turn off oven, crack the oven door, and let the cheesecake sit for 30 minutes. Remove cheesecake from oven and run a knife around the inside of the pan. Let cheesecake cool completely. Cover and chill for 6 hours or overnight.