Preheat the oven to 350 degrees F. Place a roasting pan on a center rack and fill with 1 inch of water. Leave the roasting pan in the oven while you prepare the filling.

Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until creamy, about 2 to 3 minutes. Add the brown sugar, flour and salt. Beat until fluffy, about 2 minutes.

Add vanilla and beat until combined. Add eggs, one at a time, beating just until combined after each addition, being careful not to overmix.

Pour the cheesecake mixture into the prepared pan and smooth over. Tap pan on the counter a few times to remove any air bubbles.

Carefully place the pan in the water in the roasting pan and close the oven door. Immediately reduce heat to 325 degrees F and bake for 70 to 80 minutes, until the middle (center 2-inches) of the cheesecake is still slightly wobbly. Turn off the oven, prop open the door with a wooden spoon and allow to cool for 1 hour.

Remove the cheesecake to a wire rack and run a hot knife around the edges. Continue to cool for 1 to 2 hours, then cover with foil and refrigerate overnight.

In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream, cinnamon and salt. Remove from heat and cool to room temperature.

When ready to top, release the sides of the pan and spoon topping over cooled cheesecake. Spread topping evenly over the top of the cheesecake. Store cheesecake, covered, in the refrigerator until ready to serve.