Preparation Steps

• Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray.
• In a medium bowl, combine 1 cup graham cracker crumbs, 0.25 cup melted salted butter, and 2 tbsp sugar. Press mixture into the bottom of the greased springform pan.
• In a small bowl, stir together 0.5 cup graham cracker crumbs, 0.25 cup melted salted butter, 0.25 cup chopped pecans, 1 tbsp cinnamon, and 0.25 cup sugar to make the cinnamon crumble layer.
• In a large mixing bowl, beat 32 oz softened cream cheese, 1 tsp vanilla extract, and 1 cup sugar on low speed until smooth.
• Add 4 large eggs, one at a time, mixing on low speed after each addition until just blended.
• Pour 2 cups of the cheesecake filling over the crust in the springform pan. Sprinkle with half of the cinnamon crumble topping.
• Pour half of the remaining cheesecake filling over the cinnamon layer. Sprinkle with the remaining cinnamon crumble topping.
• Pour the remaining cheesecake filling on top and smooth with a spoon. Place springform pan on a baking sheet.
• Bake for 65 minutes, or until the center is almost set. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
• In a medium bowl, whisk together 1 cup powdered sugar and 5 tsp milk until smooth. Spread the glaze evenly over the chilled cheesecake. Refrigerate until ready to serve.