Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with non-stick spray and a parchment circle at the bottom.

In a food processor, pulse graham cracker crumbs to fine particles. Combine them with brown sugar and melted unsalted butter in a bowl. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake for 13 minutes until golden and cool completely.

Melt unsalted butter in a medium saucepan over medium heat. Add brown sugar, cinnamon, heavy cream, and chopped pecans, stirring until bubbling (5-7 minutes). Cool in the freezer for about 10 minutes.

Beat cream cheese and brown sugar together in a large bowl until creamy. Gradually add sour cream, heavy cream, and vanilla extract. Incorporate eggs one at a time on low speed until just blended.

Pour half of the cheesecake batter into the cooled crust, drizzle one-third of the pecan filling on top, and gently swirl it in. Pour in the remaining cheesecake batter and smooth the top.

Wrap the bottom of the springform pan in foil and place it in a roasting pan filled with hot water until halfway up the sides. Bake for 65-85 minutes until edges are set and center has a slight jiggle.

Turn off the oven and crack the door ajar, allowing the cheesecake to cool gently for 30 minutes. Then cool completely on a wire rack. Wrap and chill in the fridge for at least 6 hours or overnight.

Gently remove the cheesecake from the springform pan and top with remaining pecan filling before serving.