Preheat your oven to 350 degrees F and set out a 9x13 inch baking dish. Lightly spray the dish with nonstick cooking spray.

For the Crust: In a large food processor, combine the graham crackers, pecans, and brown sugar. Pulse until you have fine crumbs. Next, pour in the melted butter and pulse again to combine. Transfer the mixture to the baking dish and press it down firmly into an even layer. Bake for 10 minutes.

For the Cheesecake: Clean out the food processor bowl. Add the softened cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Blend until the mixture is very smooth. Pour this cheesecake batter over the baked crust and gently tap the dish on the counter to eliminate air bubbles. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

For the Pecan Pie Topping: In a small saucepan over medium heat, combine the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a gentle boil, then stir and simmer for about 2-3 minutes before removing it from the heat.

Pour the pecan topping over the baked cheesecake and spread it evenly. Allow it to cool slightly, then chill in the refrigerator for at least 2 hours to set.

When ready to serve, cut with a serrated knife. Wipe the knife with a damp paper towel between cuts for clean slices.