Get prepped

Cup of Yum
1. Grease the bottom of a 9-inch springform pan with shortening or butter and set aside.

Crust

1. Break apart the graham crackers and place them in a food processor along with the pecans and brown sugar. Run the food processor at high speed until the graham crackers become fine crumbs.
2. Slowly pour in the melted butter while the processor runs at low speed. Stir the crumb mixture with a small spoon to make sure the crumbs are evenly coated with butter.
3. Press the crumb mixture into the base of the springform pan firmly, then freeze for 20 minutes.

Cheesecake Filling

1. While the crust is freezing, combine the cream cheese, sugar, cinnamon, and heavy whipping cream in a large mixing bowl, and use an electric hand mixer to beat the ingredients together until smooth.
2. Fold in the thawed whipped topping, then spoon the cream cheese mixture into the springform pan. Spread it evenly over the crust with a spatula, and place it in the refrigerator for at least 4 hours.

Toppings

1. Take the cheesecake out of the refrigerator and carefully remove the springform pan ring. Transfer the cheesecake to a large plate or platter.
2. Place the pecan halves on top of the cheesecake towards the center, then drizzle the caramel sauce over the pecans. Serve chilled.