Step 1

Preheat oven to 350°F.

Step 2

In a medium-sized bowl, whisk together the graham cracker crumbs and brown sugar. Add in the butter and combine until the mixture resembles wet sand.

Step 3

Press the crust into the bottom and up the sides of a 9-inch springform pan. Place into the preheated oven to bake for 15 minutes. Once baked, remove from the oven and place on a cooling rack to cool completely. Once it has cooled to room temperature, place into the refrigerator to chill for 15 minutes. The oven should be off at this point.

Step 4

Place all of the filling ingredients into a medium-sized saucepan. Place the pan over medium-high heat.

Step 5

Bring to a boil while constantly whisking. Allow the mixture to boil for 5-6 minutes, or until it starts to thicken up. Pour filling into the chilled crust and let set to cool completely.

Step 6

Preheat oven to 350°F.

Step 7

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, and sugar on medium-high speed until smooth, about 2 minutes. Add in the heavy cream, yogurt, eggs, egg yolk, and vanilla. Beat to combine for 1 minute. Lastly, add in the flour and salt and stir just until combined.

Step 8

Pour the cheesecake batter on top of the cooled pecan pie filling. Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath.

Step 9

Place the cheesecake into the preheated oven to bake for 1 hour. You may need to cover the cheesecake with aluminum foil halfway through to prevent it from browning too much.

Step 10

Once the cheesecake has baked until only the center is slightly jiggly, turn the oven off and let the cheesecake set with the door closed for 1 hour.

Step 11

Once the cheesecake has set, remove from the oven and from the water bath and aluminum foil wrap. Allow the cheesecake to cool completely to room temperature before covering and placing it into the refrigerator to chill overnight or for at least 8 hours.

Step 12

Once it has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the springform pan side and remove the cheesecake. Place onto a cake stand or plate for serving.

Step 13

Place all of the topping ingredients into a medium saucepan. Place over medium heat and whisk constantly while bringing to a boil. Once the mixture has begun to boil, reduce to medium-low heat and, while whisking, allow to simmer for 8-9 minutes, or until the mixture has thickened like caramel. Let the topping set to cool to room temperature.

Step 14

Once the topping has cooled, spoon and spread onto the top of the cheesecake. It is now ready to slice and serve.