1. Toast the Pecans:

• Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat for easy cleanup.
• In a medium-sized bowl, combine the melted butter, pecans, and brown sugar. Toss everything together to coat the pecans evenly.
• Spread the pecans onto the prepared cookie sheet in a single layer.
• Bake for 5-7 minutes or until the pecans are lightly toasted. Keep an eye on them to avoid burning.
• Set the toasted pecans aside to cool.

2. Brown the Butter:

• In a saucepan, melt 6 tablespoons of butter over medium heat. Use a light-colored pan to easily monitor the color change.
• Whisk occasionally to ensure even cooking. The butter will foam up as it heats. Keep whisking until it turns a deep golden brown and gives off a nutty aroma. You’ll notice small brown bits forming at the bottom of the pan—this is what gives the butter its rich flavor.
• Once the butter is browned, pour it into a heatproof bowl and set it aside to cool slightly.

3. Prepare the Crust:

• Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides of the pan.
• In a small bowl, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture into the bottom and up the sides of the prepared springform pan.
• Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

4. Make the Cheesecake Filling:

• Reduce the oven temperature to 300°F (148°C).
• In a large mixing bowl, beat the cream cheese, sugars, and flour on low speed until smooth and fully combined. Using low speed prevents too much air from being incorporated, which can cause cracks in the cheesecake.
• Add the sour cream, vanilla extract, and browned butter, and continue mixing on low speed until everything is well incorporated.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl to ensure everything is well-mixed.
• Stir in 1 cup of the toasted pecans.
• Pour the cheesecake batter into the cooled crust.

5. Prepare the Water Bath:

• Place the springform pan into a larger roasting pan.
• Carefully pour enough warm water into the outer pan to come halfway up the sides of the springform pan, being careful not to let water get into the cheesecake. The water bath helps to evenly bake the cheesecake and prevents cracks.

6. Bake the Cheesecake:

• Bake for 1 hour and 5 minutes. The cheesecake should be mostly set but still have a slight jiggle in the center.
• Turn off the oven, and leave the cheesecake inside with the oven door closed for 30 minutes. This gradual cooling helps prevent cracking.
• After 30 minutes, crack the oven door slightly and let the cheesecake cool for another 30 minutes.
• Remove the cheesecake from the oven and water bath, then refrigerate for 5-6 hours, or overnight, until fully set.

7. Make the Whipped Cream:

• In a large mixing bowl, add the heavy whipping cream, powdered sugar, vanilla extract, and cinnamon.
• Whip on high speed until stiff peaks form.

8. Garnish and Serve:

• Once the cheesecake has chilled and set, pipe the cinnamon whipped cream onto the cheesecake in swirls.
• Top with the remaining toasted pecans and drizzle with caramel sauce, if desired.