Graham Cracker Crust
Preheat oven to 325°F (163°C). Spray a 9-inch springform pan with non-stick baking spray. Line the bottom with a parchment paper circle and spray again.
In a food processor, pulse graham crackers into fine crumbs. Combine crumbs, brown sugar, and melted butter in a bowl until evenly moistened.
Press the mixture into the bottom and halfway up the sides of the prepared pan. Use the bottom of a measuring cup to firmly compact the crust.
Bake for 11 minutes, then remove from the oven and allow to cool completely.
Pecan Pie Filling
While the crust bakes, melt the butter in a large saucepan over medium heat.
Add brown sugar, cinnamon, heavy cream, and chopped pecans. Stir continuously and bring the mixture to a gentle bubble.
Cook for 4–5 minutes until slightly thickened.
Divide the filling in half. Place one half in the freezer to cool quickly for the cheesecake layer. Refrigerate the remaining half to use as a topping later.
Brown Sugar Cheesecake
In a large mixing bowl, beat the cream cheese and brown sugar on high speed for 2 minutes until smooth and creamy.
Add sour cream, heavy cream, and vanilla extract. Mix on medium speed until fully combined.
Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
Pour half of the cheesecake batter into the cooled crust.
Spoon half of the chilled pecan pie filling over the batter and gently swirl with a butter knife.
Pour the remaining cheesecake batter over the top and smooth the surface.
Water Bath & Baking
Prepare a water bath using one of these methods:
Place the springform pan inside a 10-inch cake pan, then place both inside a large roasting pan. Fill the roasting pan with hot water until it reaches about two-thirds up the side of the cake pan.
Alternatively, wrap the springform pan tightly in two layers of aluminum foil, place directly in the roasting pan, and add hot water halfway up the sides of the springform pan.
Bake for 65–85 minutes, or until the edges are set and the center has only a slight jiggle.
Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 30 minutes.
Remove from the water bath and place on a wire rack to cool completely.
Once cooled, cover and refrigerate for at least 6 hours or overnight.
Finish & Serve
Remove the cheesecake from the springform pan and peel away the parchment paper.
Spread the reserved pecan pie filling over the top before serving.
Slice and enjoy.