1. Preheat oven to 325°F and grease a 9-inch springform pan with non-stick cooking spray.
2. In a medium bowl, mix together the crust ingredients and press firmly into the bottom of the prepared pan. Set aside.
3. In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together until fully combined (2-3 minutes).
4. Add the eggs one at a time, followed by sour cream, flour, vanilla, and salt. Mix well.
5. Pour the filling over the crust, wrap the bottom of the pan in aluminum foil, and place it on a baking sheet. Bake for 60 minutes, until the center of the cheesecake slightly jiggles and the top begins to brown. Cool in the oven for 1 hour with the door slightly open, then chill in the fridge for at least 5 hours or overnight.
6. For 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. Allow to cool slightly (about 20 minutes).
7. Spoon the topping over the cooled cheesecake. Serve and enjoy!