Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham cracker crumbs, sugar, and melted vegan butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until golden and set. Remove from oven and let it cool while you make the filling.

In a separate bowl, mix together cinnamon, brown sugar, melted vegan butter, and maple syrup until smooth and creamy. Set this mixture aside to allow the flavors to meld and the consistency to thicken slightly.

In a blender or mixing bowl, combine vegan cream cheese, chosen sweetener, vanilla extract, and fresh lemon juice. Blend until the mixture is completely smooth and creamy.

Carefully pour half of the cheesecake batter onto the cooled graham cracker crust, smoothing it into an even layer with a spatula. Spoon dollops of the cinnamon roll filling over the cheesecake layer, then gently swirl with a knife to create a marbled effect. Finally, pour the remaining cheesecake batter over the top, ensuring it covers the filling completely.

Place the springform pan in a larger baking pan filled with hot water to create a water bath. Bake in the preheated oven for 60-65 minutes, or until the edges are set but the center remains slightly jiggly.

Once baked, remove the cheesecake from the oven and let it cool at room temperature for about an hour. Transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.

When ready to serve, carefully remove the cheesecake from the springform pan. Top with cream cheese frosting and mini cinnamon rolls. Optional: drizzle a powdered sugar glaze over the top.