Line the bottom of a 9-inch springform pan with parchment paper and set aside.

Combine vanilla wafer crumbs and brown sugar. Stir in melted butter, then press the mixture evenly into the bottom and halfway up the side of the springform pan.

Set the pan in the fridge to firm the crust while preparing the filling.

In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring constantly until thickened, about 5-7 minutes.

Pour the pecan filling into the prepared crust and set aside.

Preheat the oven to 350°F.

Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.

Add eggs, one at a time, beating just until combined after each addition. Stir in heavy cream and vanilla, then pour cheesecake mixture over the pecan filling.

Place the springform pan on a cookie sheet, put it in the oven, and reduce the heat to 325°F. Bake the cake for 60-70 minutes until a toothpick inserted in the center comes out almost clean.

Turn off the oven and leave the cheesecake in with the oven door closed for 1 hour.

Run a knife around the edges of the cheesecake but don’t take it out of the pan until completely cooled.

In a small saucepan, combine butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool to room temperature.

Release the sides of the springform pan and spoon the topping over the cooled cheesecake.

Store the cake in the fridge.