Preparation Steps

• Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray.
• Add graham cracker crumbs, butter and sugar to a medium bowl and stir to combine. Press mixture into the bottom of the greased springform pan.
• In a small bowl, stir together graham cracker crumbs, butter, pecans, cinnamon and sugar.
• Add cream cheese, vanilla and sugar to a large mixing bowl. Beat with a mixer on low speed until blended. Add eggs, one at a time, mixing on low speed after each addition.
• Pour 2 cups of the cheesecake filling over the crust in the springform pan. Sprinkle with half of the cinnamon layer topping.
• Pour on top half of the remaining cheesecake filling. Sprinkle the remaining cinnamon layer topping on top.
• Pour on remaining cheesecake filling and smooth over with a spoon. Place springform pan on top of a baking sheet.
• Bake for 65 minutes until the center of the cheesecake is almost set. Cool completely at room temperature and then chill in the fridge for 4 hours or overnight.
• In a medium bowl, whisk together milk and powdered sugar. Spread on top of cheesecake. Refrigerate until ready to serve.