Preheat your own to 325 degrees F and grease a 9-inch springform pan with non-stick cooking spray.
In a medium bowl mix together the crust ingredients and press firmly into the bottom of the prepared pan. Use the back of a measuring cup or glass to press the mixture down firmly. Set aside
In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together till fully combined (2-3 minutes)
Add in the eggs one at a time, followed by sour cream, flour, vanilla, and salt. Mix well.
Pour the filling over the crust, wrap the bottom of the pan in aluminum foil, and place it on a baking sheet. Bake in preheated oven for 60 mins, until the center of the cheesecake slightly jiggles, and the top begins to brown. If you prefer to bake it in a water bath, place the wrapped pan in a large baking pan and fill it with boiling water till it reaches halfway up the springform pan.
Once your cheesecake is finished baking, turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then chill in the fridge for 5 hours or overnight.
To make the topping, melt the butter and brown sugar in a skillet over low heat until it begins to bubble
Whisk in the cinnamon, heavy cream, pecans, and salt until combined. Remove from the heat and allow the mixture to cool slightly (about 20 minutes)
Spoon over cooled cheesecake and serve.