Preheat oven to 325 degrees.

Spray a 9x13 pan with non-stick cooking spray. Line the bottom and sides with a sheet of parchment paper. Spray the parchment with non-stick cooking spray.

Crust: In a large bowl, stir together the graham cracker crumbs, sugar and cinnamon. Add the butter and stir with a fork until the mixture is totally moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan. Bake for 12 minutes Remove from oven and place on wire rack to cool.

Filling: In a large bowl, combine cream cheese, sugar, cinnamon and vanilla. Beat with a hand mixer on medium speed for one minute. Add flour and beat for another minute, scraping down the sides of the bowl when necessary.

Add the lightly whisked eggs and beat until fully blended.

Add the sour cream and beat for 30 seconds more.

Pour the filling over the crust and bake for 40 minutes or until filling is set and doesn't jiggle when pan is shaken. Transfer to a wire rack and let cool.

While pan is cooling, make the topping.

Topping: Place the pecans on a baking and toast in a 350 degree oven for 6-7 minutes or until fragrant. In a large saucepan over medium heat, place butter, brown sugar, salt and cream. Bring mixture to a low boil for 4 minutes.Add the toasted pecans to the mixture. Remove from the heat and add the vanilla. Mix until well blended.

Pour the praline mixture over the cheesecake. Let cool. When the topping is cool cover the cheesecake with plastic wrap and refrigerate for 4-5 hours.

Remove cheesecake from refrigerator 15 minutes before serving. Cut into bars.