Instructions:
Preheat oven to 325°F.
In a medium bowl, mix together the vanilla wafer crumbs, melted butter, and 1/4 cup of the brown sugar.
Press the crumb mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat together the cream cheese, remaining brown sugar, and maple syrup until smooth.
Beat in the eggs, one at a time, followed by the vanilla and cinnamon.
Stir in 1 cup of the chopped pecans.
Pour the mixture into the prepared crust.
Bake for 45 to 50 minutes, or until the edges are set but the center is still slightly jiggly.
Allow the cheesecake to cool completely in the pan.
In a saucepan, melt the double creme over low heat. Stir in the remaining pecans.
Serve the cheesecake with the pecan caramel sauce drizzled on top. Enjoy!
