Preparation

• Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
• Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Pour into an ungreased 9-inch or 10-inch springform pan, and press down to form a compact crust. Pre-bake for 10 minutes, then set aside to cool.
• Make the filling: Beat the cream cheese and brown sugar together on medium-high speed in a large bowl until smooth. Add sour cream, vanilla extract, lemon juice, and cinnamon, and beat until combined. Add eggs one at a time, beating after each addition.
• Pour cheesecake batter into warm pre-baked crust. Smooth with a spatula.
• Prepare the water bath: Boil a kettle of water and pour about 1 inch into a roasting pan on the bottom rack of the oven. Place cheesecake on the center oven rack and close the door.
• Bake cheesecake for 55–70 minutes or until the center is almost set. Tent with foil if browning too quickly. The center should slightly wobble when done.
• Cool the cheesecake by turning off the oven, slightly opening the door, and letting it sit for 1 hour. Let cool fully at room temperature then refrigerate for at least 4 hours.
• Prepare the topping: Preheat oven to 300°F (150°C) and toast pecans on a baking sheet for 8–10 minutes until fragrant.
• Finish the topping: Combine butter, brown sugar, heavy cream, salt, and corn syrup in a saucepan and bring to a simmer. Remove from heat and mix in toasted pecans.
• Loosen the cheesecake from the springform pan and spoon the cooled pecan topping on top before serving.
• Store leftovers in the refrigerator for up to 5 days.