Preheat your oven to 350°F. Grab a 9x13 inch baking dish and give it a nice spritz with nonstick cooking spray.

For the crust, take a large food processor and blend the graham crackers, pecans, and brown sugar into fine crumbs. Add melted butter and pulse until everything is well mixed.

Press the crumb mixture firmly into the bottom of your baking dish, creating an even layer. Pop it in the oven for about 10 minutes.

Now let’s prepare the cheesecake! Clean your food processor, then combine cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until smooth and creamy.

Pour the cheesecake mixture over the baked crust and gently tap the dish on the counter to eliminate any air bubbles. Bake in the oven for 30-40 minutes or until you can insert a toothpick in the center and it comes out clean.

For the pecan topping, use a small sauce pot over medium heat. Combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring this to a boil, then reduce to simmer for 2-3 minutes and remove from heat.

Finally, pour the pecan topping over the baked cheesecake and smooth it out with a spatula. Refrigerate for at least 2 hours until it’s set.

When you’re ready to serve, slice it up with a serrated knife. For neat slices, wipe the knife with a damp paper towel in between cuts. Enjoy!