Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir to combine. Press mixture into the bottom of the greased springform pan.

In a small bowl, stir together graham cracker crumbs, melted butter, pecans, cinnamon, and sugar.

In a large mixing bowl, beat softened cream cheese, vanilla extract, and sugar on low speed until blended. Add eggs one at a time, mixing on low speed after each addition.

Pour 2 cups of the cheesecake filling over the crust in the springform pan. Sprinkle with half of the cinnamon layer topping.

Pour on the remaining half of the cheesecake filling. Sprinkle the remaining cinnamon layer topping on top.

Pour on the remaining cheesecake filling and smooth over with a spoon. Place springform pan on top of a baking sheet.

Bake for 65 minutes until the center of the cheesecake is almost set. Cool completely at room temperature, then chill in the fridge for 4 hours or overnight.

In a medium bowl, whisk together powdered sugar and milk until smooth. Spread on top of the chilled cheesecake. Refrigerate until ready to serve.