Preheat oven to 350º. Combine pecans, oats, brown sugar, flour, cinnamon and salt in Vitamix (or food processor) container and secure lid. Blend for 5 seconds until mixture resembles coarse crumbs. Pour the melted butter through the lid opening and pulse a few times, until mixture comes together.

Transfer crust mixture to a 9” springform pan, pressing it into the bottom and about 1” up the sides. Bake for 12 minutes, then place pan on wire rack to cool.

Combine all ingredients in Vitamix container or food processor in order listed and secure lid. Blend for 10 seconds, pausing to scrape down sides and push ingredients down toward blades as needed.

Bring two quarts of water to a boil in a kettle or on the stovetop. Position the springform pan inside a large baking dish. Pour filling into crust. Create a water bath by pouring boiling water into the outer baking dish until it reaches 1” up the side of the cheesecake.

Carefully transfer cheesecake and water bath to oven and bake 50-60 minutes, until edges are firm and center is just set. Remove springform pan from the water bath and cool cheesecake on wire rack for 1 hour, then transfer to refrigerator to cool completely, about 4 hours. Run a thin knife around inside of pan to release cake. Remove pan sides. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.

Just before serving, whip cream, brown sugar and vanilla (if doing it in the Vitamix, blend for about 8 seconds on high, just until soft peaks form - be careful not to over-process). Pile the whipped cream onto the cooled cheesecake and use a fine-mesh sieve to dust cinnamon over top, if desired.