Begin by preheating a dry skillet over medium heat. Once hot, add the pecans, stirring frequently for about 5-7 minutes until fragrant and lightly browned. Set aside to cool.

In a medium saucepan, melt the unsalted butter over medium heat. Cook for about 5-8 minutes until golden brown and nutty aroma develops. Remove from heat and let cool slightly.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and cooled browned butter. Stir until well combined and resembles wet sand. Press firmly into the bottom of a springform pan.

In a large bowl, combine softened cream cheese, sour cream, granulated sugar, eggs, cinnamon, and vanilla extract. Blend on medium speed until smooth and creamy, about 2-3 minutes. Fold in the toasted pecans gently.

Wrap the bottom and sides of the springform pan with aluminum foil. Place the pan into a larger baking dish, and fill the outer dish with hot water until halfway up the sides of the springform pan.

Preheat oven to 325°F (163°C). Transfer the baking dish with the cheesecake to the preheated oven. Bake for about 1 hour and 20 minutes, until the edges are set and the center has a slight wobble.

While baking, prepare the whipped cream. In a chilled mixing bowl, beat heavy cream and granulated sugar with an electric mixer on high speed until soft peaks form, about 3-5 minutes.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, spread whipped cream on top and sprinkle with reserved toasted pecans.