Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
Combine graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared pan.
In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, followed by vanilla extract. Blend until just combined.
Spread the cheesecake mixture evenly over the crust.
In another bowl, mix corn syrup, brown sugar, chopped pecans, and cinnamon until well combined.
Gently pour the pecan mixture over the cheesecake layer, spreading evenly.
Bake for 50–60 minutes or until the center is set and no longer jiggly.
Cool completely on a wire rack, then refrigerate at least 4 hours or overnight before slicing.
