Preheat your oven to 325°F (163°C) and coat the 9-inch springform pan with non-stick spray, lining it with parchment paper.

In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted unsalted butter. Press this mixture into the bottom of the prepared pan.

Bake the crust for 11 minutes, then remove and cool while preparing the filling.

In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in brown sugar, ground cinnamon, and heavy cream until bubbling and smooth. Fold in the pecans and let cool slightly.

In a large mixing bowl, beat cream cheese and brown sugar until smooth. Gradually mix in sour cream, heavy cream, and vanilla extract. Then add eggs one at a time.

Pour half of the cheesecake mixture onto the crust, spoon half of the pecan filling on top, and swirl together. Add the remaining cheesecake batter and top with the rest of the pecan mixture.

Prepare a water bath by placing the springform pan inside a larger baking dish and adding hot water. Bake for 65 to 85 minutes until edges are set with a slight jiggle.

Once baked, turn off the oven and cool with the door ajar for 30 minutes. Move to a wire rack to cool completely, then refrigerate for at least 6 hours or overnight.