In a bowl, mix together the crumbs, sugar, cinnamon and ground pecans if you
have them. Add the butter and mix well. Press evenly into the bottom and 1/2 inch
up the sides of a 9-inch springform pan. Bake about 8 minutes or until golden brown.
Remove from oven and let cool.
In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar
a few tablespoons at a time and then the flour and vanilla extract. Add the eggs
and heavy cream, beating on low speed until it is all combined.
Split open vanilla beans and scrape out the seeds and guts inside the bean. Add
to batter. Save split beans to garnish the top of the cheesecake. Pour the batter
into the pan and bake in the middle of the oven until set - about 55 to 70 minutes;
the center should be slightly soft.
Remove from the oven, loosen the outer ring and let cool in the pan.
Refrigerate the cake for about 6 hours, then remove the outer ring. Top with
the vanilla beans and a sprig of green such as a peppermint leaf.