Preheat the oven to 325°F (163°C).
Prepare the pan: Spray a 9-inch springform pan with cooking spray.
Make the crust: In a mixing bowl, combine graham crackers, melted butter, brown sugar, and salt. Mix well.
Press the crust firmly into the bottom of the pan.
Prepare the filling: In a large bowl, beat the cream cheese and brown sugar with a hand mixer until smooth.
Add the eggs, one at a time, mixing well after each addition.
Incorporate the sour cream, flour, vanilla, and salt. Mix until smooth and well combined.
Pour the mixture over the prepared crust.
Prepare for baking: Wrap the bottom of the pan with aluminum foil and place it on a baking sheet.
Bake for 1 hour.
Cool gradually: Once the cheesecake is done, turn off the oven, crack the door slightly, and allow it to cool inside for 1 hour.
Chill: Remove from the oven and refrigerate for at least 5 hours.
Making the Pecan Topping
Melt butter and brown sugar in a skillet over low heat until it begins to bubble.
Add cinnamon, heavy cream, pecans, and salt. Stir to combine.
Cool the mixture for 20 minutes off the heat.
Pour over the cheesecake before serving.
Enjoy this indulgent Pecan Cheesecake Pie, a perfect dessert for any occasion!
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