Toast Pecans:

• Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl, combine the melted butter (2 tbsp), 1 1/2 cups chopped pecans, and 2 tablespoons of brown sugar. Toss until the pecans are evenly coated.
• Spread the pecans in a single layer on the prepared baking sheet.
• Bake for 5-7 minutes, or until toasted and fragrant. Watch carefully to prevent burning.
• Remove from oven and let cool completely. Set aside 1 cup of the toasted pecans for the filling and reserve the remaining 1/2 cup for topping.

Brown the Butter:

• In a small, light-colored saucepan, melt the 6 tablespoons of butter over medium heat. (A light-colored pan helps you monitor the browning process.)
• Continue to cook, whisking occasionally, until the butter turns a toasty brown color and has a nutty aroma. It will foam up initially, then subside. Watch carefully, as butter can burn quickly.
• Once browned, pour the butter (including any browned bits) into a heatproof bowl and set aside to cool slightly.

Prepare Crust:

• Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper. Grease the sides of the pan.
• In a small bowl, combine the graham cracker crumbs, melted butter (1/2 cup), sugar, and cinnamon. Mix well until the crumbs are evenly moistened.
• Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan.
• Bake the crust for 10 minutes. Remove from oven and let cool while you prepare the filling.

Wrap Springform Pan: Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil. This will prevent water from seeping in during the water bath baking.

Make Cheesecake Filling:

• Reduce oven temperature to 300°F (148°C).
• In a large bowl, using an electric mixer on low speed, beat the softened cream cheese, granulated sugar, brown sugar, and flour until completely smooth and well combined. Scrape down the sides of the bowl as needed. Use low speed to minimize incorporating air into the batter, which can cause cracks.
• Add the sour cream, vanilla extract, and cooled browned butter. Beat on low speed until just combined.
• Add the eggs one at a time, beating on low speed until just combined after each addition. Scrape down the sides of the bowl as needed. Do not overmix.
• Stir in 1 cup of the toasted pecans by hand.

Assemble and Bake:

• Pour the cheesecake batter evenly over the cooled crust in the prepared springform pan.
• Place the wrapped springform pan inside a larger roasting pan. Carefully pour enough warm water into the roasting pan to come about halfway up the sides of the springform pan. Make sure the water does not go above the top edge of the aluminum foil. This creates a water bath, which helps the cheesecake bake evenly and prevents cracking.
• Bake for 1 hour and 5 minutes. The center of the cheesecake should be set but still have a slight jiggle.

Cool Cheesecake (in Oven):

• Turn off the oven, but leave the cheesecake inside with the oven door closed for 30 minutes.
• After 30 minutes, crack open the oven door (leave it slightly ajar) and let the cheesecake continue to cool slowly for another 30 minutes. This gradual cooling process helps prevent cracking.

Cool and Refrigerate: Remove the cheesecake from the oven and the water bath. Carefully remove the aluminum foil. Let the cheesecake cool completely to room temperature on a wire rack. Then, cover it tightly with plastic wrap and refrigerate for at least 5-6 hours, or preferably overnight, to allow it to firm up completely.

Make Cinnamon Whipped Cream:

• In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and cinnamon.
• Using an electric mixer, whip on high speed until stiff peaks form.

Garnish and Serve:

• Once the cheesecake is completely chilled, carefully remove the sides of the springform pan.
• Pipe or spread swirls of the cinnamon whipped cream on top of the cheesecake.
• Sprinkle the remaining 1/2 cup of toasted pecans over the whipped cream.
• Drizzle with caramel sauce, if desired.
• Slice and serve.