Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Make the Crust: Mix crushed graham crackers, butter, brown sugar, and salt. Press into pan and set aside. Cheesecake Filling: Beat cream cheese and brown sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, vanilla, and salt. Pour into crust. Bake:
Wrap the pan’s bottom in foil. Bake for 1 hour, then turn off oven, crack the door, and let cool for 1 hour inside. Chill for at least 5 hours or overnight. Pecan Topping: In a skillet, melt butter and brown sugar until bubbling. Stir in cinnamon, cream, pecans, and salt. Simmer briefly, then cool 20 minutes. Finish & Serve: Release cheesecake from pan and spoon pecan topping over the top. Slice and enjoy!