Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a greased springform pan, ensuring it forms an even layer. Bake for 11 minutes, then set aside to cool while you prepare the filling.

In a saucepan over medium heat, melt 4 tablespoons of unsalted butter, then stir in the brown sugar, heavy cream, and ground cinnamon. Cook this mixture until it begins to bubble, then stir in the chopped pecans. Once thickened, remove half of the filling for swirling into the cheesecake, and let the rest cool slightly to use as topping later.

In a large mixing bowl, beat the cream cheese and brown sugar together until creamy and smooth. Gradually mix in the sour cream, heavy cream, and pure vanilla extract until fully combined. Next, add the room-temperature large eggs one at a time, mixing just until incorporated.

Pour half of the cheesecake batter over the cooled graham cracker crust in the springform pan. Add half of the pecan pie filling in dollops over this layer, and gently swirl it together with a knife to create a marbled effect. Carefully pour the remaining cheesecake batter on top, smoothing it out with a spatula.

To ensure even baking, create a water bath by placing the filled springform pan inside a larger roasting pan. Carefully pour boiling water into the outer pan until it reaches halfway up the side of the cheesecake. Bake for 65-85 minutes, checking for doneness when the center is slightly jiggly.

Once baked, turn off the oven and leave the cheesecake in the oven with the door ajar for 30 minutes. After 30 minutes, remove the cheesecake from the water bath and allow it to cool completely at room temperature.

Once chilled, carefully release and remove the sides of the springform pan from the cheesecake. Spoon the reserved pecan filling over the top, spreading it evenly. Slice your Pecan Pie Cheesecake and serve it chilled.