Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, brown sugar, and melted unsalted butter in a bowl. Press into a greased springform pan to form an even layer and bake for 11 minutes. Cool completely.

Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add brown sugar, cinnamon, heavy cream, and chopped pecans, cooking until bubbly, about 5 minutes. Set aside half for topping.

In a large bowl, beat cream cheese and brown sugar until smooth, 2-3 minutes. Gradually add sour cream, heavy cream, and vanilla, mixing well. Add eggs, one at a time, until just combined.

Pour half of the cheesecake batter into the cooled crust, then spoon half of the reserved pecan pie filling and swirl gently. Pour remaining batter and top with the rest of the pecan filling, swirling again.

Place the springform pan in a larger roasting pan filled with hot water and bake for 65-85 minutes until edges set but center jiggles slightly. Cool in bath for 30 minutes.

Refrigerate for at least 6 hours or overnight. Remove from springform and top with reserved pecan filling before serving.