Preheat your oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for about 10 minutes, then remove it from the oven to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and brown sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Fold in the chopped pecans gently to blend them evenly throughout the cheesecake mixture.
Pour the cheesecake filling over the prepared crust evenly, smoothing the top.
In a separate bowl, mix corn syrup, salt, cinnamon, and additional pecans. Spread this mixture over the cheesecake.
Return the cheesecake to the oven and bake for 55-60 minutes or until the edges are set and the center still slightly jiggles.
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Once cooled, refrigerate for at least 4 hours, or ideally overnight, before serving.
Carefully remove the cheesecake from the springform pan and slice to serve.
