Preheat your oven to 350°F (175°C). Set out a 9x13 inch baking dish and spray it thoroughly with nonstick cooking spray to prevent sticking.

In a large food processor, combine the graham cracker sheets, 3/4 cup pecan halves, and 3 tablespoons light brown sugar. Pulse until the mixture forms fine crumbs. Pour in the 1/2 cup melted unsalted butter and pulse again until evenly combined. Pour this crumb mixture into your prepared baking dish, pressing it down firmly with your hands or the back of a glass to create a tight, even layer. Bake the crust for 10 minutes, then remove from oven and set aside.

Wipe out or clean the food processor bowl. Place the cream cheese, sour cream, granulated sugar, eggs, flour, vanilla extract, and 1/2 teaspoon salt into the bowl. Process until the mixture is completely smooth and well-blended. Be sure to scrape down the sides as needed for an even texture. I like to really take my time blending here, as a super-smooth batter makes for the creamiest cheesecake.

Pour the cheesecake batter from Step 3 over the baked crust from Step 2. Gently tap the baking dish on the counter to release any air bubbles. Bake in the oven at 350°F for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cheesecake from the oven and let it cool slightly while you prepare the topping.

In a small saucepan over medium heat, combine the 1 3/4 cups chopped pecan halves, 3/4 cup packed light brown sugar, 3/4 cup heavy cream, 1/2 cup unsalted butter, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Bring the mixture to a gentle boil, then reduce the heat and simmer, stirring constantly, for 2-3 minutes until the topping is slightly thickened. Remove from heat. For a richer flavor, I sometimes toast the pecans for a minute or two before adding the other ingredients.

Pour the warm pecan pie topping from Step 5 over the slightly cooled cheesecake from Step 4. Use a spatula to spread the topping into an even layer. Chill the entire cheesecake for at least 2 hours to allow it to set properly. Once chilled, use a serrated knife to cut into bars, wiping the knife with a wet paper towel between cuts for clean edges. Enjoy!