1. Preheat your oven to 350°F (175°C).
2. Prepare the crust by combining graham crackers and chopped pecans in a food processor, blending into a fine mixture.
3. Add light brown sugar and melted butter to the mixture and process until it starts to clump together.
4. Press the mixture firmly into the base and sides of a 9-inch springform pan.
5. Bake the crust for 10 minutes, then set it aside to cool.
6. In a large bowl, beat softened cream cheese until smooth and creamy.
7. Gradually add granulated sugar and flour to the cream cheese, mixing well between each addition.
8. Blend in sour cream and vanilla extract until fully incorporated.
9. Add the eggs one at a time, ensuring each is thoroughly mixed before adding the next.
10. Pour the cheesecake filling over the cooled crust and spread it evenly.
11. Reduce the oven temperature to 325°F (160°C).
12. Prepare a water bath by placing the springform pan in a larger baking dish and adding hot water until it reaches halfway up the sides of the springform pan.
13. Bake the cheesecake for 55–60 minutes, or until the center is set but still slightly jiggly.
14. Turn off the oven, crack the door open, and let the cheesecake cool for an hour inside the oven to prevent cracking.
15. Prepare the pecan pie topping by combining chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt in a medium saucepan.
16. Bring the mixture to a boil over medium heat, then reduce heat and simmer until thickened, approximately 5–7 minutes.
17. Allow the topping to cool before pouring it over the cheesecake.
18. Once the cheesecake has reached room temperature, pour the pecan pie topping evenly over the top.
19. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight.
20. Carefully release the cheesecake from the springform pan before serving.