Start by crushing the graham crackers into fine crumbs, then combine them with light brown sugar and melted salted butter in a bowl.

Press this mixture into the bottom of a springform pan and pre-bake at 325°F for about 10 minutes until slightly golden.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add in the brown sugar and mix until combined.

Add the eggs one at a time, ensuring each is incorporated before adding the next.

Blend in the sour cream, heavy cream, and vanilla extract until smooth.

Melt the unsalted butter in a small saucepan over medium heat.

Stir in the brown sugar, then mix in the heavy cream and pecans, cooking until pourable.

Pour the cheesecake mixture into the prepared crust and smooth the top.

Create a water bath by placing the springform pan in a larger baking dish filled with hot water halfway up the sides.

Bake at 350°F for 70-80 minutes, until the edges are set and the center is wobbly.

Turn off the oven and let the cheesecake cool inside for an hour.

Refrigerate for at least 6 hours or overnight.

Pour the pecan caramel topping over the cheesecake before serving.