Preheat oven to 375˚F.

In a medium bowl, stir together all of the crust ingredients until well combined. Add the crust mixture to a 9-inch springform, pressing into the bottom and up the sides about 2 inches.

Bake the crust until golden and fragrant, about 9 to 12 minutes. Let cool completely.

Lower oven temperature to 300˚F.

In a stand mixer fitted with a paddle, beat cream cheese, flour, and salt until the mixture is smooth and fluffy. This will take about 5 minutes. There should not be any lumps in the mixture.

Add sugar and blend until combined. Add vanilla, pecans, and cinnamon, stirring until combined.

Beat in eggs, one at a time, until just combined after each.

Pour filling into cooled crust and smooth the top.

Bake for 55 to 65 minutes until puffed and the center jiggles a bit, like Jell-O.

Cool on a wire rack until cooled completely. Place in the refrigerator for at least 8 hours, up to 3 days.

Before serving, make the pecan pie topping. Add butter and brown sugar for the topping to a nonstick skillet over low heat. Cook, stirring occasionally, until bubbly, about 5 to 7 minutes. Stir in cinnamon, heavy cream, pecans, and salt until the nuts are completely coated. Remove from heat and let cool and thicken slightly, about 5 to 10 minutes.

Release cheesecake from springform pan and spoon over cooled pecan pie topping. Serve.