Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, chopped pecans, melted butter, and a pinch of salt. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes until lightly golden. Let it cool.

Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add granulated sugar and continue to mix until fluffy. Blend in sour cream, vanilla extract, and salt. Add eggs one at a time, mixing just until incorporated to ensure a silky texture. Pour the cream cheese filling over the cooled crust and smooth the top.

Bake the entire cheesecake on a baking sheet for about 50-60 minutes. Once done, turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly ajar. Afterward, chill it in the fridge for at least 4 hours or overnight for best results.

Prepare the topping by heating brown sugar, corn syrup, heavy cream, unsalted butter, and a pinch of salt in a saucepan. Stir constantly until the mixture melts and bubbles. Let it simmer for 2-3 minutes before removing from heat. Gently stir in vanilla and chopped pecans, then allow it to cool slightly.

Pour the cooled pecan topping over the chilled cheesecake, spreading it gently to coat the top evenly. Refrigerate for an additional 30 minutes before slicing to serve.