Preheat your oven to 325°F (163°C).

Toast 1 cup of pecans in a skillet over medium heat for 5-7 minutes.

Melt 6 tablespoons of unsalted butter in a medium saucepan over medium heat until browned.

Combine 1 ½ cups of graham cracker crumbs and 2 tablespoons of granulated sugar in a mixing bowl. Add the browned butter and mix.

Press the mixture into the bottom of a springform pan and bake for 10 minutes. Allow to cool slightly.

Beat 24 ounces of cream cheese, ½ cup granulated sugar, ¾ cup brown sugar, and 3 tablespoons of all-purpose flour until smooth.

Add ¾ cup sour cream and 1 tablespoon vanilla extract to the cream cheese mixture and blend until incorporated.

Incorporate 4 large eggs one at a time, mixing on low until combined.

Fold in the toasted pecans and cooled browned butter.

Pour the filling over the cooled crust and smooth the top.

Prepare a water bath and bake for approximately 1 hour and 20 minutes.

After baking, turn off the oven and crack the door, allowing the cheesecake to cool for 30 minutes.

Whip together ½ cup of heavy whipping cream, 1 teaspoon of vanilla extract, and ½ teaspoon of ground cinnamon until soft peaks form.

Refrigerate the cheesecake for at least 4 hours before serving, topped with whipped cream and pecans.