• Preheat oven to 325 degrees and grease an 8-inch springform pan.

Crust

• Combine the graham cracker crumbs, melted butter, and brown sugar in a medium bowl and mix.
• Press the crumb mixture into the prepared pan and press halfway up the sides.
• Chill in the freezer until you are ready to add the filling.

Filling

• Whip the cream cheese and brown sugar together in a large mixing bowl.
• Add the eggs, sour cream, and flour.
• Pour the cheesecake mixture over the prepared crust.
• Place the cheesecake pan on a baking sheet and bake for 60 minutes or until the center just slightly jiggles.
• Remove the cheesecake from the oven and set aside to cool to room temperature.
• Then refrigerate for at least 4 hours, I prefer overnight.

Topping

• Once ready to serve prepare the pecan pie topping.
• Combine the butter and brown sugar in a heavy pot or large skillet. Cook over low heat.
• Once the mixture starts to bubble add the pecans, heavy cream, and cinnamon.
• Stir until everything is well combined.
• Remove from the heat, and cool for 5 minutes before pouring over the baked and cooled cheesecake.