Preheat the oven to 350°F. Finely chop or process 1 cup of the pecans. Combine with 2 tablespoons melted butter and 2 tablespoons brown sugar. Spread onto a parchment lined baking sheet and bake for about 8 minutes. Toss the remaining ½ cup whole pecans with 1 tablespoon melted butter and 1 tablespoon brown sugar and toast those as well if using them for decoration. Let everything cool completely.

Melt 6 tablespoons butter in a small saucepan over medium heat. Cook, whisking occasionally, until the butter foams and the milk solids turn golden brown and smell nutty. Remove from the heat and strain if desired. Set aside to cool.

Lightly grease a springform pan and wrap the outside securely with aluminum foil for the water bath. Combine the graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan and bake at 350°F for 7 to 8 minutes.

Place about 1 inch of water in a roasting pan large enough to hold the springform pan. Place it in the oven and reduce the oven temperature to 300°F.

Beat the room temperature cream cheese, brown sugar, and granulated sugar until smooth and creamy. Scrape down the bowl, then mix in the sour cream, vanilla, and cooled browned butter on low speed. Add the eggs and mix only until combined. Fold in 1 cup of the cooled chopped pecan praline.

Pour the filling over the crust and smooth the top. Place the springform pan into the prepared water bath. Bake at 300°F for 1 hour and 15 minutes. The edges should look set while the center still has a slight wobble. If the center still looks raw, bake for up to 15 minutes longer.

Turn off the oven and leave the cheesecake inside for 1 hour. Remove it from the oven and let it cool at room temperature for at least 2 hours. Refrigerate overnight until completely chilled and set.

Add the brown sugar, granulated sugar, heavy cream, and butter to a saucepan. Cook over medium low heat until the sugars melt, then bring to a boil and cook until the mixture reaches 220°F. Remove from the heat and stir in salt and vanilla. Let cool completely.

Whip the cold heavy cream, powdered sugar, and cinnamon until stiff peaks form.

Run a knife around the chilled cheesecake and remove the springform pan. Spread the cooled caramel over the top and allow a little to drip down the sides. Refrigerate for about 1 hour to set, then pipe cinnamon whipped cream around the top and finish with the reserved pecans. Keep refrigerated until serving.