Step 1

Add Graham crackers, salt, and toasted pecans to your food processor and pulse until broken into small pieces. Add brown sugar and cinnamon then pulse until mixed in completely.

Step 2

Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.

Step 3

Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Place in the freezer to chill while the filling is made.

Step 4

Add room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.

Step 5

Add the granulated sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.

Step 6

Mix in sweetened condensed milk and lemon juice then add sour cream, and mix well. Scrape the bowl down and mix until completely smooth.

Step 7

In a separate bowl add the cream and vanilla then whip until semi-stiff peaks form. Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well mixed.

Step 8

Pour the batter into the 10 inch springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill ramekins.

Step 9

Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.

Step 10

You can garnish the cake with desired toppings such as dollops of whipped cream and berries, or enjoy plain.