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

Combine graham cracker crumbs, 5 tbsp brown sugar, 0.125 tsp salt, and 10 tbsp melted butter. Press the mixture evenly into the bottom and up the sides of the pan to form the crust.

Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.

Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, 1.25 cup light brown sugar, and 3 tbsp flour on low speed until smooth.

Add the sour cream and 1 tbsp vanilla extract; mix until just combined. Add the eggs one at a time, mixing on low speed after each addition.

Stir in 1 cup toasted pecans. Pour the cheesecake batter over the cooled crust.

Place the springform pan inside a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 1 hour 15 minutes, until the center is set but still slightly jiggly. Turn off the oven, leave the door closed, and let the cheesecake cool in the oven for 30 minutes, then open the door for another 30 minutes.

Remove the cheesecake from the water bath, cool completely, then refrigerate for at least 5 hours or overnight.

To make the topping, combine 0.5 cup granulated sugar, 0.5 cup light brown sugar, 0.75 cup heavy cream, and 4 tbsp butter in a saucepan over medium‑low heat. Stir until the butter and sugars melt, then increase heat to medium and bring to a boil, stirring constantly until the mixture reaches 220°F (about 2 minutes).

Remove from heat and stir in 0.75 cup toasted pecans, 0.5 tsp salt, and 1 tsp vanilla extract. Let the topping cool to room temperature, then spread evenly over the chilled cheesecake.

Slice, serve, and enjoy! Store leftovers refrigerated.