Cup of Yum
1. Preheat the oven to 350 degree F. Grease a 9 inch springform with butter and cover the sides of the pan with the aluminum foil.

To make the crust

Cup of Yum
1. In a medium bowl combine the gram cracker crumbs, ground pecan, brown sugar and melted butter.
2. Transfer the crumbs to the prepared pan, press it evenly into the bottom.
3. Bake the crust in the oven for 10 minutes.

To make the cheesecake filling

1. Place the cream cheese, granulated sugar, flour and salt in a bowl. With the help of a hand mixer or stand mixer beat the mixture until smooth and creamy.
2. Add the sour cream and vanilla extract and beat on medium speed until well combined. 
3. Crack the eggs and add the eggs one by one, scraping the sides of the bowl often. 
4. Pour the cheesecake filling on top of the crust. Place the springform pan on a large pan with hot water filled half way.
5. Bake the cheesecake for 60 minutes. Once done keep the oven door open for an hour and then transfer the cheesecake to a wire rack.
6. Remove the cheesecake from the springform pan and refrigerate for at least 3 hours.

To make the topping

1. In a saucepan add the butter and sugar; heat on medium flame until the mixture starts bubbling.
2. Whisk the heavy cream until completely combined and start bubbling again.
3. Add the toasted pecans and set aside to cool to room temperature.
4. Spoon the topping over the cheesecake before slicing.