1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.

2. Mix graham cracker crumbs and melted butter. Press mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.

3. In a large bowl, beat cream cheese until smooth. Add granulated sugar and blend well. Mix in eggs one at a time. Add sour cream and vanilla; beat until silky.

4. Pour batter into the cooled crust. Place the springform pan into a larger pan and fill the outer pan with hot water (water bath method).

5. Bake for 55–65 minutes until the center is set but slightly jiggly. Turn off oven, crack the door, and let it rest for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.

6. For the topping, combine brown sugar, corn syrup, heavy cream, butter, cinnamon, and salt in a saucepan. Bring to a simmer, stirring until smooth. Stir in pecans and simmer for 2 more minutes.

7. Pour topping over chilled cheesecake and refrigerate for another hour until set.