Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with nonstick cooking spray.

In a food processor, blend graham crackers, pecans, and brown sugar until fine. Add melted butter and pulse until mixed. Press the mixture evenly into the baking dish and bake for 10 minutes. Tip: Make sure to press firmly to create a solid base.

In a clean food processor bowl, combine cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Blend until smooth and creamy. Pour the batter over the baked crust and bake for 30-40 minutes, or until set in the center. Tip: Check for doneness by gently shaking the pan; the center should slightly jiggle but not be liquid.

In a medium saucepan, mix chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil over medium heat, then reduce heat and simmer for 2-3 minutes. Remove from heat. Tip: Stir continuously to prevent burning.

Pour the pecan topping over the baked cheesecake and spread evenly. Chill the cheesecake in the refrigerator for at least 2 hours to set completely.

When ready to serve, cut the cheesecake into slices using a serrated knife. Wipe the knife with a wet paper towel between cuts for clean edges. Tip: For an extra touch, drizzle caramel sauce over each slice before serving.