Preparation Steps

• Toast the pecans in a dry skillet over medium heat for 5-7 minutes until fragrant and golden.
• Melt unsalted butter in a saucepan over medium heat, stirring until it turns deep golden brown and fragrant.
• Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of a springform pan to form the crust.
• Beat cream cheese, granulated sugar, brown sugar, and flour in a bowl until creamy and smooth.
• Add sour cream, vanilla extract, and cooled browned butter to the mixture. Blend until smooth.
• Gently fold in the toasted pecans with a spatula.
• Place the springform pan in a larger baking dish filled halfway with hot water.
• Preheat oven to 325°F (163°C) and bake the cheesecake for 1 hour and 20 minutes.
• Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
• Whip heavy cream with powdered sugar and ground cinnamon until soft peaks form.
• Spread or pipe whipped cream over the cooled cheesecake.
• Garnish with additional toasted pecans and serve.