1. Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides.
2. Create the crust by mixing graham cracker crumbs, brown sugar, and melted butter. Press this mixture into the pan to form a crust, then place it in the freezer.
3. For the pecan pie filling, melt butter in a saucepan over medium heat. Add sugar, corn syrup, eggs, vanilla extract, and chopped pecans. Simmer until thick and golden brown, then pour it into the chilled crust.
4. In a separate bowl, beat cream cheese and sugar until fluffy. Add salt, flour, vanilla extract, eggs (one at a time), and sour cream. Pour this cheesecake mixture over the pecan filling.
5. Wrap the pan’s bottom with foil and place it in a larger pan. Create a water bath by adding water to the outer pan.
6. Bake for 1 hour or until the cheesecake slightly jiggles when shaken
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