To Make the Crust:

1. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
2. Combine the vanilla wafer crumbs and brown sugar. Stir in the melted butter, then press the mixture evenly into the bottom and halfway up the sides of the 9-inch springform pan. Refrigerate to firm the crust while preparing the filling.

To Make the Pecan Filling:

1. In a medium saucepan, combine the sugar, corn syrup, melted butter, eggs, pecans, and vanilla. Bring to a boil over medium-high heat, stirring constantly.
2. Reduce the heat and simmer, stirring constantly, for 5–7 minutes, until thickened. Pour the mixture into the prepared crust and set aside.

To Make the Cheesecake Filling:

1. Preheat the oven to 350°F.
2. Beat the cream cheese until creamy. Add the brown sugar and flour, then beat until fluffy.
3. Add the eggs one at a time, beating just until combined after each addition. Do not overbeat. Stir in the heavy cream and vanilla, then pour the cheesecake mixture over the pecan filling.
4. Place the springform pan on a cookie sheet and put it in the oven. Reduce the oven temperature to 325°F.
5. Bake for 60–70 minutes, until a toothpick inserted in the center comes out almost clean. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
6. Run a knife around the edges of the cheesecake, but leave it in the pan until completely cooled.

To Make the Topping:

1. In a small saucepan, combine the butter and brown sugar. Cook for 3–5 minutes, or until very bubbly.
2. Stir in the cinnamon, heavy whipping cream, and chopped toasted pecans. Cool to room temperature.
3. Release the sides of the springform pan and spoon the topping over the cooled cheesecake.
4. Store the cheesecake in the refrigerator.