Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Press mixture into the bottom of a springform pan. Bake for 10 minutes and let cool.

Beat softened cream cheese until smooth. Gradually add sugar and vanilla, followed by eggs one at a time. Stir in sour cream and heavy cream. Pour over the cooled crust.

Place the springform pan in a water bath in a roasting pan and bake for 60–70 minutes until edges are set. Cool for 1 hour, then refrigerate overnight.

In a saucepan, combine brown sugar, butter, corn syrup, heavy cream, cinnamon, and salt over low heat. Stir until thickened. Add toasted pecans and vanilla to the mixture.

Once cheesecake is chilled, remove from pan and spoon pecan topping over. Let sit for 15 minutes before slicing.