Preheat the oven to 350 °F (177 °C) and line a 9x13 inch baking pan with parchment paper then set aside for later.
Add the graham crackers to a large food processor and pulse until a light sand texture starts to form.
Add the butter and brown sugar and pulse again until a dough starts to come together.
Press the mixture into the prepared pan and bake for 10 minutes.
In the meantime, make the cheesecake layer by mixing the cream cheese until smooth.
Mix in the sour cream, eggs, sugar, vanilla and salt until smooth then stir in the flour just until combined.
Pour the mixture on top of the baked crust then reduce the oven heat to 325 °F (163 °C) and bake for 35 to 40 minutes or until the center of the cheesecake jiggles only slightly.
Let the cheesecake cool for about 30 minutes while you make the topping.
Melt the butter in a medium pot over medium heat then stir in the brown sugar, corn syrup, vanilla, cinnamon and salt and bring it to a low simmer over medium heat and whisk every two to three minutes until it thickens, about 15 minutes.
Whisk in the heavy cream and let it cook down for another 5 minutes before stirring in the pecans.
Pour the mixture on top of the cheesecake and let it cool completely at room temperature for about 2 hours.
Then refrigerate for 4 hours or overnight then slice and serve.
Notes
These cheesecake bars can be stored in an airtight container in the fridge for up to five days.