Preheat your oven to 350°F (175°C). Evenly spread the pecans on a baking sheet and toast them for 8-10 minutes, or until fragrant and lightly golden.

In a medium saucepan, melt ½ cup of butter over medium heat until golden brown and nutty aroma is released, about 5-7 minutes. Remove from heat and let cool.

Combine 1 cup of crushed graham crackers and ¼ cup of granulated sugar in a bowl. Add browned butter and mix well. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes until set.

Beat 1 pound of softened cream cheese in a stand mixer until smooth. Add 1 cup of granulated sugar and ½ cup of sour cream, mixing well. Incorporate eggs one at a time. Add 1 teaspoon of ground cinnamon.

Wrap the bottom of the springform pan in aluminum foil. Place it in a larger roasting pan and fill with hot water halfway up the sides.

Pour the cheesecake mixture into the crust and smooth the top. Bake at 325°F (160°C) for 60 minutes, then cool inside the oven for 30 minutes.

Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and a pinch of cinnamon until soft peaks form, about 3-5 minutes.

Once cooled, remove from the springform pan. Top with whipped cream and toasted pecans. Slice and serve immediately or refrigerate until ready.