Preheat the oven to 350°F (177°C). If using whole graham crackers, pulse or blend them into crumbs.

In a small bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Transfer the mixture to an 8 or 9-inch springform pan. Use the bottom of a cup to evenly distribute and pack the crumbs. If desired, press some crumbs up the sides of the pan.

Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F (163°C).

In a stand mixer or using a hand mixer, beat the cream cheese, brown sugar, cinnamon and vanilla extract until smooth, about 2-3 minutes.

Add the eggs one at a time, beating just until combined. Mix for an additional minute, being careful not to overmix. Pour the cheesecake mixture over the cooled crust.

Place the springform pan inside an oven-safe bag and roll down the top to prevent it from covering the cheesecake. Alternatively, tightly wrap the outside of the pan with three large sheets of heavy-duty aluminum foil to prevent water from leaking in.

Set the springform pan in a large roasting pan and carefully fill it with about 1 inch of water.

Bake the cheesecake in the water bath for 60-75 minutes. It's done when the center wobbles slightly when jiggled, and the edges appear firmer than the center.

Once baked, turn off the oven and gently remove the springform pan from the water bath and oven-safe bag. Place the cheesecake on a baking sheet and return it to the turned-off oven with the door cracked. Let it cool to room temperature for about 1-2 hours.

After cooling, remove the cheesecake from the oven. Loosely cover it with foil and refrigerate overnight. You can assemble and add the pecan pie topping at this point, or the following day.

In a medium pot over medium heat, add the butter, brown sugar, heavy cream, salt, vanilla extract and corn syrup. Stir occasionally until the mixture is combined.

Heat until it reaches a simmer. Once simmering, stop stirring and let it cook for 1–2 minutes.

Remove from heat, then stir in the pecans. Allow the topping to cool completely before adding to the cheesecake; the sauce will thicken significantly as it cools.

Before serving, carefully unmold the cheesecake from the pan, using a small spatula to assist with any sticking parts. The cheesecake should naturally separate from the pan. Add the pecan pie topping, spreading into an even layer. Refrigerate for 30 minutes. Slice and serve.