Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
2. In a food processor, pulse the graham crackers, pecans, and brown sugar until fine crumbs form.
3. Add the melted butter and pulse until the mixture resembles wet sand.
4. Press the mixture into the prepared baking dish, creating an even layer.
5. Bake the crust for 10 minutes to set, then let it cool slightly while you prepare the cheesecake layer.

Step 2: Make the Cheesecake Layer

1. Clean the food processor and add the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Blend until smooth and creamy.
2. Pour the cheesecake batter over the baked crust, smoothing the top with a spatula.
3. Gently tap the dish on the counter to release air bubbles.
4. Bake for 30-40 minutes, or until the center is set and a toothpick inserted comes out clean. Allow to cool at room temperature.

Step 3: Prepare the Pecan Pie Topping

1. In a small saucepan over medium heat, combine the chopped pecans, brown sugar, cream, butter, cinnamon, and salt.
2. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly.
3. Remove the topping from heat and let it cool slightly.

Step 4: Assemble and Chill

1. Pour the warm pecan topping over the cheesecake, spreading it evenly.
2. Transfer the dish to the refrigerator and chill for at least 2 hours to set.

Step 5: Serve

1. Use a serrated knife to cut the cheesecake into bars. For clean edges, wipe the knife with a damp paper towel between cuts.
2. Serve chilled and enjoy the medley of flavors and textures in every bite.