Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil to ensure a watertight seal.
Pecan Graham Crumb Crust: Pulse pecans in a food processor until finely crushed. In a medium bowl, mix together crushed pecans, graham crumbs, brown sugar, and cinnamon. Stir in melted butter until mixture resembles damp sand. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool. Keep the oven on.
Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add white sugar, brown sugar, cinnamon, and cornstarch, and beat until combined. Add sour cream and vanilla extract, mixing well. On low speed, beat in the eggs one at a time until just incorporated.
Pour the cheesecake filling over the crust, smoothing the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 50-60 minutes, until the cheesecake is set with a slight wobble in the center. Remove from oven and cool in the water bath until room temperature. Remove the springform pan, cover, and refrigerate for at least 6 hours or overnight.
Pecan Pie Topping: Before serving, prepare the topping by melting butter and brown sugar together in a medium saucepan over low-medium heat. Stir until the sugar is dissolved and the mixture comes to a gentle simmer. Add the cream, vanilla, corn syrup, and cinnamon, and bring to a boil. Stir constantly for about 5 minutes until the mixture thickens. Remove from heat and fold in the pecan halves.
Serving: Remove the cheesecake from the fridge and run a thin knife around the edge before unclamping the outer ring. Spoon the pecan pie topping over the cheesecake just before serving. For easier slicing, only top the pieces you plan to serve immediately.