Preheat oven to 180 degrees C. Whisk together the sweet biscuit crumbs, the 1 teaspoon sugar, cinnamon and pecans. Stir in the butter. Press the mixture into the bottom of a 23cm springform pan.
Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
Bake in the preheated oven for 30 minutes. Turn oven off and leave cheesecake in the oven for at least 6 hours. After removing cheesecake, chill in refrigerator for 8 hours before serving.