1. Prepare the Crust

• Preheat your oven to 325°F (163°C).

• In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.

• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.

• Bake for 10 minutes, then remove and allow to cool while preparing the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat softened cream cheese with brown and granulated sugars until creamy and smooth.

• Add eggs one at a time, blending well after each addition to ensure a silky texture.

• Stir in heavy cream, vanilla extract, and salt until fully combined.

• Gently fold in the toasted pecans to distribute evenly.

• Pour the filling over the pre-baked crust, smoothing the top with a spatula.

• Bake for 50 to 55 minutes, or until the edges are set but the center slightly jiggles when shaken.

3. Prepare the Pecan Praline Topping

• While cheesecake bakes, melt butter and brown sugar together in a saucepan over medium heat.

• Stir in heavy cream and simmer until the sauce thickens slightly (about 5 minutes).

• Remove from heat and mix in vanilla extract and toasted pecans.

• Let cool slightly to thicken further before topping the cheesecake.

4. Assemble and Serve

• After baking, remove the cheesecake from the oven and allow it to cool to room temperature.

• Refrigerate for at least 4 hours, preferably overnight, to fully set.

• Before serving, pour the pecan praline topping evenly over the cheesecake surface.

• Garnish with whipped cream and extra toasted pecans if desired.