Crust:

1. Preheat the oven to 325 degrees. Line a 9 inch springform pan with parchment paper and spray with nonstick spray. Set aside.

2. In a medium bowl, add the graham cracker crumbs, brown sugar and melted butter. Mix together until combined and has a sand consistency.

3. Press the mixture into the bottom of the springform pan and up the sides as well. Place the pan in the freezer to chill while you make the pecan pie layer.

Pecan Pie Layer:

1. In a medium bowl, whisk the sugar, corny syrup, eggs and vanilla until smooth. Add pecans and mix again.

2. Add ⅓ cup butter to a medium saucepan over medium heat. When melted, add the sugar mixture to the saucepan and mix all together.

3. Cook over medium heat for about 10 minutes, mixture will come to a boil. Once to a boil, move to medium low heat and stir constantly for another few minutes until the mixture turns a darker brown color and gets a bit thicker.

4. Remove the crust from the freezer and pour the pecan mix over the crust, spread out evenly. Set aside.

Cheesecake:

1. Using a stand mixer or a hand mixer and large bowl, mix the cream cheese and sugar together for 2-3 minutes until light and fluffy. Add salt and flour, mix again.

2. Add the vanilla and one egg at a time, mix by hand after each egg until they are just combined.

3. Add the sour cream and mix by hand again until smooth. Pour cheesecake mixture over the pecan pie filling layer.

4. Wrap the bottom of the springform pan in 3 layers of aluminum foil. Place the pan in a larger pan with higher sides. Pour water into the larger pan up about halfway up the springform to make a water bath for the cheesecake.

5. Bake for 1 hour at 325 degrees. Turn the oven off but leave the door closed for 30 minutes. Open the oven door slightly for another 30 minutes.

6. Remove the cheesecake from the oven and wrap in plastic wrap and refrigerate for several hours or overnight.

Pecan Topping:

1. In a small saucepan, melt the butter and brown sugar over medium heat. Bring to a simmer and then continue to cook for another 2-3 minutes.

2. Remove from heat and add the heavy cream, vanilla and pecans. Stir all together to combine.

3. Remove the outer layer of the springform, spoon the pecan layer on top of the cheesecake and serve!