Preheat the oven to 350°F/180°C.
In a large bowl, combine the graham crumbs, melted butter, and sugar for the crust and stir until combined, press into the bottom of a 9” springform pan and set aside.
In the bowl of a stand mixer, cream the cream cheese and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each.
Add the sour cream, vanilla, cinnamon, and salt and mix until combined.
Pour the cheesecake mixture on top of the crust and bake in preheated oven for 40-45 minutes or until it no longer jiggles.
Allow the cheesecake to cool completely at room temperature before transferring to the fridge to chill for at least 4 hours.
Make the topping by adding the brown sugar, butter, corn syrup and cinnamon to a medium saucepan over medium heat, stirring until it becomes bubbly.
Add the heavy cream and stir, then add the pecans and stir to coat.
Allow the topping to cool 20-30 minutes before pouring over the top of the chilled cheesecake.