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1
In a food processor grind graham crackers and pecans fine and in a bowl stir together with butter.
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2
Press mixture into bottom of a 9- by 2 1/2-inch springform pan.
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3
Chill crust 30 minutes.
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4
Preheat oven to 325F.
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5
In a bowl with an electric mixer beat cream cheese until light and fluffy.
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6
Add brown sugar gradually, beating until combined well.
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7
Beat in flour and add eggs, 1 at a time, beating well after each addition.
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8
Add sour cream, vanilla, and salt, beating until combined well.
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9
Pour filling into crust and bake in middle of oven 1 hour, or until edges are just set but middle trembles slightly.
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10
(Cheesecake will continue to set as it cools.)
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11
Turn off oven and cool cheesecake in oven with oven door propped open about 6 inches until cooled completely, about 2 hours.
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12
In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat until melted.
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13
Cook sugar, swirling pan, until a deep caramel.
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14
Add remaining 1/2 cup sugar and cream and simmer, stirring occasionally, until caramel dissolves.
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15
Simmer mixture, without stirring, until it registers 225F.
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16
on a candy thermometer and remove from heat.
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17
Stir in butter and vanilla and cool to room temperature.
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18
Pour topping over cheesecake, spreading evenly.
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19
Arrange pecans decoratively on top and chill cheesecake, covered, overnight.
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20
Remove side of pan.
