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Instructions:
- Preheat oven: Preheat your oven to 325°F (165°C).
- Prepare pan: Spray a 9-inch springform pan with cooking spray.
- Make crust: Combine graham crackers, butter, sugar, and salt in a mixing bowl. Press the crust into the pan.
- Make filling: Beat cream cheese and brown sugar with a hand mixer. Add eggs one at a time, then add sour cream, flour, vanilla, and salt. Mix.
- Pour filling: Pour the filling into the prepared crust.
- Bake: Wrap the bottom of the pan in aluminum foil and place it on a baking sheet. Bake for 1 hour.
- Cool: Leave the oven slightly open and let the cheesecake cool in the oven for 1 hour. Then, remove and let it cool in the fridge for at least 5 hours.
- Make topping: Melt butter and brown sugar in a skillet on low heat. Add cinnamon, heavy cream, pecans, and salt. Mix. Let cool for 20 minutes.
- Serve: Pour the topping over the cheesecake and serve.
