Step 1

Smash a package (sleeve) of the graham crackers into crushed crackers, and combine it with the melted butter. Spread the this out to make a solid crust that covers the bottom and sides of a 9-inch pan. Place in oven and bake the graham cracker crust for 10 mins at 325 degrees. When finished and out of the oven make sure there are no holes or cracks in the crust.

Step 2

Combine all of the cream cheese, brown sugar, flour, sour cream, eggs, and vanilla together and mix using an electric mixer to make nice and fluffy until combined really well.

Step 3

Fill this cheesecake mixture in the cooled pie crust about 3/4 of the way up the crust. Bake this 325 for 50 to 60 minutes or until the edges are set and the center jiggles slightly. Take out of oven and let it cool.

Step 4

Melt the brown sugar and butter in a small pan over medium heat until it bubbles just a touch. Keep stirring frequently. Then add the heavy cream and pecans and stir some more until all combined well.

Step 5

Remove from heat, let cool for a bit (usually 5-7 minutes) then pour and spread over the cheesecake. Refrigerate and serve cool OR serve warm.