Prepare the Crust:

• Preheat oven to 325°F (163°C).
• In a bowl, mix graham cracker crumbs, chopped pecans, melted butter, and brown sugar.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let cool.

2. Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Add vanilla, sour cream, and heavy cream, mixing until combined.
• Add eggs, one at a time, mixing just until blended.
• Pour the filling over the cooled crust.

3. Bake the Cheesecake:

• Place the cheesecake in a water bath (wrap the springform pan in foil and place it in a larger pan filled with hot water).
• Bake for 50-55 minutes, until the center is slightly jiggly but set.
• Turn off the oven and let the cheesecake cool inside with the door slightly open.
• Refrigerate for at least 4 hours (overnight is best!).

4. Make the Caramel Pecan Topping:

• In a saucepan over medium heat, melt butter and stir in brown sugar and heavy cream.
• Bring to a simmer, stirring continuously for 3-5 minutes until it thickens.
• Remove from heat, add vanilla, salt, and toasted pecans.
• Let cool slightly before pouring over the chilled cheesecake.

5. Assemble & Serve:

• Drizzle the warm caramel pecan sauce over the cheesecake.
• Slice and enjoy the creamy, caramel-loaded perfection!