Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, blending until creamy.

Add the eggs one at a time, mixing slowly after each addition until just combined.

Fold in the chopped pecans and ground cinnamon to the cheesecake filling.

Pour the filling over the crust in the springform pan and bake for 50-60 minutes or until set.

Spread the pecan pie filling on top of the cheesecake and return it to the oven for an additional 10 minutes. Let it cool completely before refrigerating.

Once chilled, release the springform pan and slice the cheesecake.