• Preheat the oven to 350F degrees.
• Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.

Pecan Graham Crumb Crust

• Pulse the pecans in a food processor until crushed.
• In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
• Mix in the melted butter. The consistency will be like damp sand.
• Press into the bottom and up the sides of the springform pan.
• Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).

Cheesecake Filling

• In a very large bowl, beat the cream cheese until soft.
• Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
• Beat in the sour cream and vanilla extract.
• With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
• Pour the filling over top of the crust, and smooth the top.

Baking and Cooling

• Place the cheesecake in the middle of a large roasting pan.
• Pour about ½ - 1 inch of hot water into the roasting pan to make the water bath.
• Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
• Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
• Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.

Pecan Pie Topping

• Before serving, make the pecan pie topping.
• Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. Bring to a gentle simmer for 2-3 minutes.
• Add in the cream, vanilla, corn syrup, cinnamon and pecans.
• The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
• Remove from the heat.

Serving

• Remove the cheesecake from the fridge.
• With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
• Spoon the pecan pie topping over top of the cheesecake. The pecan pie topping will harden if it's placed in the fridge - which is still delicious, but a bit harder to slice. So I recommend only topping the pieces that you plan to eat.
• Slice using a thin, sharp knife and pie lifter to remove from the pan.