For the Crust:

1. Preheat oven to 350F (180C). Line an 8" or 9" springform pan with parchment paper and/or grease with cooking spray or butter. Wrap the bottom with aluminum foil or place on a baking sheet.
2. Make the crust: Crush the graham crackers in a food processor or blender into fine crumbs. Add the brown sugar and melted butter. Mix some more. Pour into the prepared pan, pat down, and press the mixture into the bottom of the pan. Press just enough to level without packing too hard or the crust will turn out hard.

Cheesecake Mixture:

1. Pour the cheesecake mixture over the prepared crust. Lower the temperature to 325F and bake for 60-65 minutes until the center is mostly set. If you notice the top of the cheesecake darkens too soon, cover it loosely with aluminum foil. When done, the middle center part of the cake will slightly wobble if you move the pan. Turn off the oven, prop open the oven door slightly, and let the cheesecake cool in the oven for one hour. Leave the cheesecake in the baking pan and refrigerate for at least 4 hours or overnight.

Pecan Topping:

1. When ready to serve, make the pecan pie topping: In a medium saucepan melt the butter and brown sugar over medium-low heat, until bubbly. Add the salt, cinnamon, and heavy cream. Stir. Stir in the pecans and let simmer for a couple of minutes. Let cool for 5 minutes and spoon over the cheesecake. Serve