Preheat oven to 325°F. Grease a 9-inch springform pan. Add graham cracker crumbs, butter and sugar to a medium bowl and stir to combine. Press into the greased pan.
In another bowl, combine the pecans, graham cracker crumbs, butter, cinnamon, and sugar until mixed.
This is what the pecan mixture should look like. This is the cinnamon layer.
Make the cream cheese filling. Add cream cheese, vanilla and sugar to a large mixing bowl.
Beat with a mixer on low speed until blended. Add eggs, one at a time, mixing on low speed after each addition.
Pour a couple cups of the cheesecake filling into the graham cracker crust.
Make sure it is a nicely smooth, even layer.
Next, sprinkle the cinnamon pecan mixture on top of the cream cheese.
Spread another layer of the cheesecake mixture atop the cinnamon layer.
Sprinkle some more of the cinnamon mixture on top of the cream cheese layer. Bake the cheesecake for 65 minutes until the center of the cheesecake is almost set. Cool completely at room temperature and the chill in the fridge for 4 hours or overnight.
Meanwhile, make the glaze by combining powdered sugar with milk. Spread the glaze on top of the baked cheesecake.
Refrigerate until ready to serve. You will LOVE this cheesecake if you love cinnamon rolls!