• Preheat the oven to 350 degrees F. Coat a 9" springform pan with cooking spray.
• Place the graham cracker crumbs, brown sugar and butter in a bowl; stir to combine.
• Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.
• Place the crust in the oven and bake for 8-10 minutes or until light golden brown.

For the filling

• Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 3-4 minutes.
• Add the eggs, one at a time, beating after each addition.
• Add the flour, heavy cream and vanilla extract. Beat until just combined.
• Pour the cheesecake mixture into the baked crust and smooth the top with a spatula.
• Reduce the oven temperature to 325 degrees F. Bake for 60 minutes or until top is lightly browned and cheesecake is just set. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
• Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.

For the topping

• Place the butter, brown sugar and corn syrup in a pan over medium heat on the stove. Cook for 3-4 minutes, stirring occasionally, until mixture is bubbly.
• Stir in the cinnamon, nutmeg, heavy cream and pecans, then cook for one more minute, stirring often.
• Remove the pan from the heat. Let the pecan mixture cool for 5 minutes or until slightly thickened.
• Pour the pecan topping over the cheesecake. Remove the springform pan from the cheesecake. Slice and serve.