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Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.
For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.
Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.
For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.
Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.
Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.
Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.