Preheat your oven to 325°F (163°C). In a springform pan, combine graham cracker crumbs, brown sugar, and melted unsalted butter until blended. Press this mixture firmly into the bottom of the pan and halfway up the sides, forming a solid crust. Bake the crust for about 11 minutes until lightly golden, then set aside to cool completely.

In a saucepan over medium heat, melt 4 tablespoons of butter. Stir in brown sugar, a generous pinch of cinnamon, heavy cream, and chopped pecans. Heat this mixture until it bubbles, about 4-5 minutes, stirring frequently to combine. Once it’s bubbling and thickened, set aside half for decorating your Pecan Pie Cheesecake, and let the remaining filling cool slightly.

In a large mixing bowl, beat room temperature cream cheese and brown sugar until smooth and creamy. Gradually mix in sour cream, heavy cream, and vanilla extract, blending until well combined. Add the eggs one at a time, mixing at low speed until just incorporated to maintain smoothness.

Pour half of the cheesecake batter into the cooled graham cracker crust, smoothing evenly. Spoon in half of the pecan pie filling, gently swirling it with a knife to create a marbled effect. Carefully top with the remaining cheesecake batter, ensuring an even distribution.

Place the springform pan inside a larger roasting pan and fill it with hot water, creating a water bath. Bake in the preheated oven for 65-85 minutes until the edges are set, but the center still jiggles slightly when shaken. Turn off the oven and crack the door, letting the cheesecake sit for 30 minutes to gently cool.

Once the time is up, remove the cheesecake from the oven and water bath. Allow it to cool completely at room temperature. After cooling, refrigerate the Pecan Pie Cheesecake for at least 6 hours or, ideally, overnight. Before serving, top with the reserved pecan pie filling for an extra touch of flavor and presentation.