Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Prepare the Crust: Open the tubes of refrigerated cinnamon roll dough. Press the dough into the bottom of the springform pan, pressing the edges together to form an even crust. Bake the crust for about 10 minutes, or until it starts to set. Remove from the oven and let it cool slightly.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, heavy cream, and honey until the mixture is smooth.

Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Mix until well combined.

Assemble the Cheesecake: Pour half of the cheesecake filling over the partially baked cinnamon roll crust. Drizzle half of the cinnamon swirl mixture over the filling and use a knife to swirl it into the batter. Pour the remaining cheesecake filling on top and repeat with the remaining cinnamon swirl mixture.

Bake: Place the springform pan in a large roasting pan. Fill the roasting pan with hot water to reach halfway up the sides of the springform pan (this creates a water bath to prevent cracking). Bake the cheesecake in the preheated oven for about 1 hour, or until the center is set and the edges are lightly golden.

Cool: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. This helps prevent cracking. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight.

Add the Topping: Before serving, drizzle the icing from the cinnamon roll dough tubes over the top of the cheesecake.