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).
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 1/2 - 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.
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.
1 tablespoon cornstarch can be substituted with 2 tablespoons all-purpose flour.Cream cheese, sour cream, and eggs should all be room temperature before getting started.A 10-inch spingform pan can be used instead of a 9-inch pan. The bake time will be 5-10 minutes shorter. A 6-inch or 8-inch pan is too small for this recipe. Store leftovers covered in the fridge.Make ahead tips: Make the cheesecake 1 day in advanced. Then make the pecan pie topping befor serving (about 1 hour before max for a gooey topping). If the pecan pie topping is refrigerated, it will harden. It is still absolutely delicious - but it will no longer be gooey and will be a bit more difficult to cut the cheesecake.