Preheat your oven to 325°F (163°C). Wrap the outside bottom and lower sides of a 9-inch springform pan with foil and grease the inside lightly.

In a medium bowl, combine graham crumbs, sugar, melted butter, and salt. Press the mixture firmly into the bottom of the springform pan and chill it in the fridge.

Beat the cream cheese in a large bowl until smooth and free of lumps.

Add granulated sugar and brown sugar, and beat until combined and slightly fluffy.

Add eggs one at a time, mixing on low speed after each addition, and mix in sour cream, heavy cream, vanilla, and flour until silky.

Pour the batter over the chilled crust, tap the pan to release air bubbles, and bake in a water bath for 50–60 minutes until edges are set.

Let the cheesecake cool gently inside the oven for 30 minutes, then refrigerate for at least 4 hours.

Toast the chopped pecans in a dry skillet for 4-5 minutes.

Melt butter with brown sugar in a medium saucepan, then stir in heavy cream and cook until slightly thickened. Fold in the toasted pecans.

Pour the warm pecan caramel over the chilled cheesecake and chill for another 20–30 minutes before serving.