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Preheat your oven to 350°F (177°C).
In a medium bowl, mix the graham cracker crumbs and sugar well before adding the melted butter. Combine until uniform.
Transfer the crumb mixture to a springform pan, pressing it down firmly to form a crust. Bake for 10 minutes and let it cool.
Beat the cream cheese and brown sugar on medium-high speed until smooth. Add sour cream, vanilla, lemon juice, and cinnamon, mixing until well-blended.
Add the eggs one at a time, mixing just until incorporated.
Pour the cheesecake filling onto the cooled crust. Bake in a water bath for 55-70 minutes, or until almost set.
Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly. Refrigerate for at least 4 hours.
Preheat the oven to 300°F (150°C) and toast the pecans for 8-10 minutes.
Melt butter in a saucepan and combine with brown sugar, heavy cream, corn syrup, and salt. Simmer, then add toasted pecans and let cool.
Once the cheesecake is chilled, remove it from the pan and spoon the pecan topping over it.