Preheat oven to 350º.
Line the bottom of a 9 inch springform pan with parchment paper and set aside.
Combine vanilla wafer crumbs brown sugar. Stir in butter; then press evenly into bottom and halfway up the side of the pan. Set in fridge to firm the crust while making the filling.
In a medium saucepan combine sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
Beat cream cheese until creamy, then add brown sugar and flour beat until fluffy. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat. Stir in heavy cream and vanilla, then pour over pecan filling. Place pan on a cookie sheet, put in the oven and reduce heat to 325º. Bake for 60-70 minutes (until toothpick inserted in the center comes out clean). Turn the oven off and leave in the oven with door closed.
In a small saucepan combine butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy cream and chopped pecans. Cool to room temperature.
Release the sides of the springform pan and spoon the topping over cooled cheesecake.
Store cake in the fridge.