To make a pattern on your cheesecake, find a foam cut-out, in my case a snowflake.  Halfway through cooking time, place the foam on top of the cheesecake, sprinkle the uncovered areas with cinnamon and then carefully remove the foam shape.  The cinnamon will bake into the cake.

Italian Cheesecake "Pizza Dolce" Recipe
Yields: 9" round cake

1 1/2 lbs of ricotta
6 large eggs
2 c milk
1 c sugar
juice of 1/2 lemon
cinnamon to sprinkle on top

1.  Preheat oven to 350 degrees F. 
2.  Cream sugar and eggs until lemon colored.  Add the milk through lemon juice.  Mix slowly until well blended.  It will splatter.
3.  Place 9" round Springform cake pan on top of a backing sheet.  Pour mixture into the cake pan.  Some liquid will come out of the pan.  This is normal.
4.  Bake at 350 degrees F for about 30 minutes.  Remove cake from oven and carefully lay desired foam shape in the middle of the cake.  Sprinkle cheesecake with cinnamon.  Carefully remove the foam shape and return to oven and back for an additional 45 minutes or until firm. (See note above).
5.  Place cheesecake on a wire rack to cool.  Place on a plate and refrigerate until ready to serve.  Liquid will continue to leak from the pan.  This is normal.  When ready to serve, remove from pan, place on a cake stand and serve.

MAKE-AHEAD TIP: Cheesecake can be made 2 days in advance and placed in the refrigerator or 1 month in advance and frozen.  Defrost before serving.

This printable recipe from http://www.strandedincleveland.blogspot.com/