1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prepare for a water bath.

2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly into the pan base. Bake for 10 minutes, then let cool.

3. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla, then mix until combined.

4. Add the eggs one at a time, mixing on low speed and scraping the bowl after each. Gently fold in sour cream and heavy cream.

5. Pour filling over the crust. Place the pan into a larger roasting pan and pour in hot water halfway up the sides.

6. Bake for 60–70 minutes or until the center is just slightly jiggly. Turn off the oven, crack the door, and let it sit for 1 hour.

7. Remove from oven and refrigerate for at least 4 hours or overnight.

8. To make the pecan topping, melt butter in a saucepan over medium heat. Stir in brown sugar, corn syrup, cinnamon, salt, and cream. Simmer until smooth, about 3–5 minutes.

9. Remove from heat and stir in chopped pecans. Let it cool slightly before topping the chilled cheesecake.

10. Spoon the topping evenly over the cheesecake and refrigerate for another 30 minutes before slicing and serving.