✓ Preheat oven to 350°F (175°C) and line a 9‑inch springform pan with parchment

✓ Pulse graham crackers, 3/4 cup pecan halves, and 3 tablespoons light brown sugar until fine

✓ Stir melted butter into the crumb mixture and press into the pan to form a crust

✓ Bake crust for 8 minutes until lightly golden and let cool

✓ Beat softened cream cheese until smooth, then add sour cream, 1 cup sugar, and salt and mix until pale

✓ Whisk in eggs one at a time without overmixing

✓ Fold in flour, vanilla extract, and remaining 1/4 cup toasted pecan halves

✓ Pour filling over crust and place pan in a water bath

✓ Bake for 55 minutes until edges are browned and center is set with a gentle jiggle

✓ Turn off oven, crack door, and let cheesecake cool in oven for 1 hour

✓ Chill cheesecake in refrigerator for at least 4 hours

✓ Combine 3/4 cup light brown sugar, heavy cream, butter, and cinnamon in a saucepan over medium heat and stir until amber

✓ Remove from heat and fold in 1 3/4 cups chopped pecan halves

✓ Spread warm pecan topping over chilled cheesecake and let set

✓ Release springform, slice with a hot wet knife, and garnish with whole toasted pecan halves