Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Combine crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake crust for 10 minutes, then set aside to cool.

Wrap the outside of the pan with aluminum foil.

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat cream cheese, brown sugar, and flour on low speed until combined and smooth. Scrape down the sides of the bowl.

Add sour cream and vanilla extract and mix until combined.

Add eggs one at a time, mixing slowly. Scrape down the sides.

Gently stir in toasted pecans.

Pour the cheesecake batter into the crust.

Place the springform pan inside a larger pan. Fill the outside pan with warm water halfway up the sides of the springform pan.

Bake for 1 hour 15 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.

Remove the cheesecake from the oven and water bath. Refrigerate until cool and firm, 5-6 hours or overnight.

When ready, add everything but the pecans, salt, and vanilla extract to a medium pot and heat over medium-low heat until butter and brown sugar are melted.

When the sugar has melted, increase to medium heat. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes.

Remove from heat and stir in pecans, salt, and vanilla extract.

Stir vigorously and continuously for about 1 minute.

Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly.

Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge.