Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper, then grease the sides well.

In a small bowl, stir together all the crust ingredients until evenly combined. Press the mixture firmly across the bottom of the prepared pan and up the sides to form an even crust.

Bake for 10 minutes, then remove from the oven and leave the crust to cool.

Wrap the outside of the springform pan with aluminum foil, taking care to seal it well so water cannot seep in during the water bath. Set the pan aside.

Lower the oven temperature to 300°F (148°C).

Place all the pecan pie filling ingredients in a medium saucepan. Set over medium-high heat and bring to a boil, stirring continuously.

Reduce the heat and continue simmering for 5 to 7 minutes, stirring all the while, until the filling thickens. Keep a close eye on it, as cooking it for too long will make the filling overly firm once cooled.

Pour the warm pecan filling into the prepared crust, spreading it evenly, then set aside while you prepare the cheesecake batter.

In a large mixing bowl, combine the cream cheese, dark brown sugar, and flour. Beat on low speed until the mixture is smooth and thoroughly blended. Keep the mixer on low to avoid incorporating too much air, which can lead to cracks during baking. Scrape down the sides of the bowl as needed.

Add the sour cream and vanilla extract, mixing on low speed until everything is evenly incorporated.

Add the eggs one at a time, mixing gently after each addition until combined. Scrape the bowl occasionally to ensure that no ingredients remain unmixed along the sides or bottom.

Carefully pour the cheesecake batter over the pecan pie filling, distributing it gently and evenly so the layer beneath stays in place.

Set the springform pan inside a larger baking pan. Pour in enough warm water to reach approximately halfway up the sides of the springform pan, making sure the water stays below the upper edge of the aluminum foil.

Bake for 1 hour and 10 to 15 minutes. The cheesecake should be set around the edges, while the center remains slightly soft.

Once the baking time is complete, turn off the oven and leave the door closed for 30 minutes. The residual heat will allow the cheesecake to finish cooking gently while beginning to cool.

Afterward, open the oven door slightly and let the cheesecake rest inside for another 30 minutes. This gradual cooling helps reduce the risk of cracks forming on the surface.

Remove the cheesecake from the oven and carefully take the pan out of the water bath. Remove the foil and refrigerate the cheesecake for 5 to 6 hours, or preferably overnight, until thoroughly chilled and firm.

When the cheesecake is ready to be topped, place all the topping ingredients except the pecans, salt, and vanilla extract in a medium saucepan.

Warm over medium-low heat until the butter and brown sugar have melted. Increase the heat to medium and bring the mixture to a full boil, stirring constantly for 1 to 2 minutes. Avoid boiling it for too long, as the topping may become too hard once cooled.

Remove the saucepan from the heat and stir in the pecans, salt, and vanilla extract until evenly distributed.

Transfer the topping to the refrigerator and allow it to cool until slightly cooler than room temperature. It should remain soft enough to spread but cool enough to hold its shape on the chilled cheesecake.

You may chill the topping completely if you prefer, but it will become quite firm. If needed, warm it in the microwave for a few seconds to bring it back to a spreadable consistency.

Carefully release the chilled cheesecake from the springform pan and transfer it to a serving platter.

Spoon the pecan topping over the surface and spread it evenly, allowing the rich, nutty layer to cover the cheesecake beautifully.

Cover and refrigerate until ready to serve. For the best flavor and texture, enjoy the cheesecake within 4 to 5 days.