Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.

In a large mixing bowl, beat cream cheese until smooth, then add granulated sugar, eggs one at a time, vanilla extract, and sour cream.

Pour cheesecake filling over the cooled crust and bake for 55-60 minutes.

Let the cheesecake cool in the oven for an hour with the door slightly ajar.

In a saucepan, combine brown sugar, butter, and heavy cream over medium heat, then add chopped pecans and salt.

Once cooled, spread the pecan topping over the cheesecake.

Refrigerate the assembled cheesecake for an additional hour before serving.