Preheat the oven to 325°F. Line a 9-inch springform pan, then mix the crust ingredients and press evenly into the bottom of the pan. Bake for 10 minutes. Wrap the outside of the pan in foil for a watertight seal.

Lower the oven temperature to 300°F. In a medium saucepan, combine all pecan pie filling ingredients and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 5 to 7 minutes until thickened. Pour over the crust and set aside.

Beat the cream cheese, brown sugar, and flour on low speed until smooth. Mix in the sour cream and vanilla, then add eggs one at a time and cinnamon if using. The batter should be smooth and creamy.

Gently drizzle the cheesecake batter over the pecan layer without disturbing it. Place the pan in a water bath and bake for about 1 hour 10 to 1 hour 15 minutes until the center is set but slightly jiggly. Turn off the oven and let it rest inside for 30 minutes with the door closed, then crack the door open for another 30 minutes.

Chill the cheesecake in the refrigerator for 5 to 6 hours or overnight. For the praline topping, heat the brown sugar, cream, butter, and optional corn syrup over medium-low heat until melted. Boil for 1 to 2 minutes, stirring constantly. Stir in toasted pecans, salt, and vanilla off heat. Cool slightly, then spread over cheesecake.

Remove the cheesecake from the pan, place it on a platter, and refrigerate until serving.