Preparation

• Toast the pecans in a dry skillet over medium heat for about 5–7 minutes until fragrant and golden brown.
• Brown the butter in a saucepan over medium heat, stirring for 4–5 minutes until it is golden brown.
• Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl and press into the bottom of a springform pan.
• Blend cream cheese, brown sugar, granulated sugar, and flour until smooth. Mix for 2–3 minutes.
• Add sour cream and vanilla extract to the mixture and blend until smooth.
• Add eggs one at a time, mixing on low after each addition. Gently fold in half of the toasted pecans.
• Preheat oven to 325°F. Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
• Pour cheesecake filling into the crust and sprinkle remaining pecans on top. Bake for 60–70 minutes.
• Let the cheesecake cool in the water bath for 1 hour, then refrigerate for at least 4 hours or overnight.
• Whip heavy cream with sugar, vanilla extract, and cinnamon until soft peaks form.
• Garnish chilled cheesecake with whipped cream and serve.