1-Preheat oven to 325°F (160°C): Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil (for a water bath).
2-Mix graham cracker crumbs, brown sugar, and: Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside.
3-Beat softened cream cheese until smooth: Beat softened cream cheese until smooth. Add sugar and mix until creamy. Blend in sour cream, flour, and vanilla. Add eggs one at a time, mixing on low until just combined (don’t overmix).
4-Pour filling over crust: Pour filling over crust. Place pan in a larger roasting pan with 1-2 inches of hot water (water bath). Bake 55-65 minutes, until edges are set and center has a slight jiggle. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour. Remove and chill at least 4 hours or overnight.
5-In a saucepan, combine brown sugar, corn: In a saucepan, combine brown sugar, corn syrup, butter, and salt. Cook until butter melts. Whisk in beaten eggs and cook over medium-low heat until thickened (about 5 minutes). Remove from heat, stir in pecans and vanilla. Cool slightly before pouring over chilled cheesecake.
6-Spread pecan topping evenly over cheesecake: Spread pecan topping evenly over cheesecake. Chill again for 30 minutes before slicing.