1. Preheat oven to 350F.

2. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.

Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.

Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.

Reduce oven temperature to 325.

3. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese, sugar and sour cream. Beat until well combined.

Add in the heavy cream and vanilla extract and mix just until combined.

Add in the eggs one at a time, mixing just until combined.

4. Make the pecan pie filling. In a medium sized saucepan, melt butter over medium heat. Add in the pecans, brown sugar, cinnamon, honey and maple syrup. Cook over medium heat JUST until the sugar is dissolved. It should only take a minute or so. Remove from heat.

5. Assemble the cheesecake. Pour half the cheesecake batter into the cooled crust. Top with the pecan pie filling mixture. Pour the remaining half of cheesecake batter on top.

Wrap the bottom and sides of the springform pan with aluminum foil. Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.

Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.

6. Bake in 325F preheated oven for 50 minutes, or until the edges are set and the center wobbles slightly.

7. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.

8. Place the cheesecake in the refrigerator and allow to cool for 4 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.

9. Make the pecan pie topping. In a medium sized saucepan, melt butter over medium heat. Add in the pecans, brown sugar, cinnamon, honey and maple syrup. Cook over medium heat JUST until the sugar is dissolved. It should only take a minute or so. Remove from heat. Allow to cool a couple minutes before adding on top of cheesecake.

10. Top the cooled cheesecake with the pecan pie topping. Serve and enjoy!