Preheat the oven to 325F and press the crust mixture into a 9-inch springform pan, packing it evenly to form a firm base. Bake for 10 minutes, until the crust looks set and lightly fragrant.

Allow the crust to cool slightly while you prepare the cheesecake filling, keeping the oven at 325F.

Beat the cream cheese with the brown sugar until smooth, then beat in the eggs one at a time until the batter is silky. Mix in the sour cream, vanilla, and cinnamon just until combined.

Pour the cheesecake batter over the baked crust, then bake in a water bath for 60-65 minutes at 325F until the edges are set but the center still jiggles slightly. The surface should look mostly set with a gentle wobble in the middle.

Remove from the oven and cool completely at room temperature, so the cheesecake firms up without cracking. Refrigerate for 6 hours, until fully chilled and sliceable.

Melt the unsalted butter with the packed brown sugar, heavy cream, and corn syrup over medium heat, stirring until smooth and glossy. Simmer for 3 minutes, until slightly thickened and caramel-colored.

Stir in the whole pecans, vanilla, and salt, then continue cooking just until the pecans are evenly coated. Cool the topping for 15 minutes, until thick enough to spoon.

Spoon the pecan pie topping over the chilled cheesecake just before serving so it stays thick and doesn’t run. Cut into 12 slices and serve with visible whole pecans on top.