Preheat your oven to 350°F (175°C).

In a food processor, pulse the graham crackers and toasted pecans until broken into small pieces. Add sugar and cinnamon, then pulse until fully combined.

While pulsing, pour in the melted butter. Mix with a spatula to ensure the butter is evenly distributed.

Transfer to a greased 10-inch springform pan. Press into a flat layer using the bottom of a tall glass. Bake for 10-15 minutes until fragrant and golden. Set aside.

Beat room temperature cream cheese on medium speed until creamy.

Add sugar and salt, mixing until smooth. Scrape down the sides.

Mix in sour cream and vanilla extract until incorporated.

Add eggs and egg yolks one at a time on low speed, fully incorporating each before adding the next.

Sprinkle in flour and mix until smooth. Pour batter into prepared crust.

Wrap springform pan in foil. Bake at 350°F for 20 minutes, then reduce to 300°F and bake 40 more minutes until edges are set but center is slightly wobbly.

Turn off oven and let cheesecake rest inside for 1 hour with door closed.

Cool to room temperature, then refrigerate overnight. Garnish with whipped cream or fresh berries.