Ingredients

For the crust:

• 1 sleeve graham crackers, finely crushed
• 5 tbsp melted butter
• ¼ cup brown sugar, packed
• Pinch of salt

For the cheesecake:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup brown sugar, packed
• 3 large eggs
• ¼ cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt

For the topping:

• 4 tbsp butter
• ½ cup brown sugar, packed
• ½ tsp cinnamon
• ¼ cup heavy cream
• 1 ¾ cup whole or chopped pecans
• Pinch of salt

Instructions

1. Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with cooking spray.
2. In a mixing bowl, combine the graham crackers, melted butter, brown sugar, and salt to create the crust. Press the mixture into the bottom of the pan.
3. In another bowl, beat the cream cheese and brown sugar together with a hand mixer until smooth. Add the eggs one at a time, mixing after each addition. Then, add the sour cream, flour, vanilla, and salt, and mix until combined.
4. Pour the cheesecake filling over the crust. Wrap the bottom of the pan with aluminum foil and place it on a baking sheet. Bake for 1 hour.
5. After baking, turn off the oven and leave the door slightly open. Let the cheesecake cool inside the oven for 1 hour.
6. Chill the cheesecake in the refrigerator for at least 5 hours.
7. To make the topping, melt the butter and brown sugar in a skillet over low heat. When it starts to bubble, add the cinnamon, heavy cream, pecans, and salt. Stir and let it cool for 20 minutes.
8. Once cooled, pour the pecan topping over the cheesecake. Slice and serve.