Preheat your oven to 325°F (163°C). Using a food processor, pulse graham crackers until they form fine crumbs. Alternatively, place crackers in a sealed bag and crush with a rolling pin. In a medium bowl, combine the graham cracker crumbs with sugar and melted butter, stirring until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to compact it. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.

Reduce oven temperature to 300°F (149°C). In a large mixing bowl, beat softened cream cheese and brown sugar together using an electric mixer on medium speed for 3-4 minutes until completely smooth and fluffy with no lumps. Add sour cream, vanilla extract, lemon juice, and cinnamon, beating on low speed until just combined. Add eggs one at a time, mixing on the lowest speed after each addition until just incorporated—avoid overmixing to prevent cracks. Pour the filling over the cooled crust, smoothing the top with a spatula.

Wrap the outside of your springform pan tightly with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven and bake for 1 hour and 15 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from water bath, then refrigerate for at least 4 hours or overnight.

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant, stirring halfway through. Let cool, then roughly chop. In a medium saucepan over medium heat, combine butter, brown sugar, heavy cream, corn syrup, and salt. Bring to a gentle boil, stirring constantly. Reduce heat and simmer for 5-7 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the toasted pecans. Let the topping cool for 15-20 minutes until it thickens but remains spreadable.

Once your cheesecake is thoroughly chilled and the topping has cooled to a spreadable consistency, carefully release the springform pan. Spread the caramel pecan mixture evenly over the top of the cheesecake, allowing some to drizzle down the sides for that authentic Cheesecake Factory presentation. Garnish with dollops of whipped cream and an extra drizzle of caramel sauce if desired. Slice with a warm, clean knife for perfect cuts.