1. Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. If using a water bath, wrap the outside of the pan with a double layer of heavy-duty foil to prevent leaks.

2. Make the crust: In a medium bowl, combine the graham cracker crumbs, finely chopped pecans, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles damp sand and holds together when pressed.

3. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan, using the bottom of a measuring cup to pack it tightly and evenly. Bake for 8–10 minutes, until lightly golden and fragrant. Remove from the oven and set aside to cool slightly while you prepare the filling.

4. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar and brown sugar on medium speed until smooth and fluffy, scraping down the bowl as needed.

5. Add the sour cream, heavy cream, vanilla extract, and salt, and mix on low speed until well combined and silky.

6. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid over-mixing to prevent adding extra air to the batter.

7. Sift in the flour or cornstarch and gently mix until just combined and no streaks remain. The batter should be smooth and creamy.

8. Pour the cheesecake batter over the pre-baked crust and smooth the top with an offset spatula. If using a water bath, place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

9. Bake the cheesecake for 60–75 minutes, or until the edges are set and the center still has a slight wobble when you gently shake the pan.

10. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 45–60 minutes so it can gradually come down in temperature.

11. Remove the cheesecake from the oven, take it out of the water bath if using, and discard the foil. Place the pan on a wire rack and let it cool completely to room temperature.

12. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set.

13. Make the pecan pie topping: In a medium saucepan over medium heat, melt the butter with the brown sugar and corn syrup, stirring until the sugar has dissolved and the mixture is smooth.

14. Bring the mixture to a gentle simmer and cook for 2–3 minutes until slightly thickened. Stir in the heavy cream, vanilla, and salt, and cook for another 1–2 minutes until glossy and just starting to thicken again.

15. Remove the saucepan from the heat and fold in the chopped pecans until they are fully coated. Let the topping cool until warm but no longer hot; it should be thick enough to mound slightly on a spoon.

16. Release the chilled cheesecake from the springform pan by running a thin knife around the edge, then remove the ring and transfer the cake to a serving platter.

17. Spoon the warm pecan topping over the top of the cheesecake, gently nudging it toward the edges so it drips slightly down the sides. Garnish with extra pecan halves and a sprinkle of flaky sea salt if desired.

18. Allow the topping to set for 20–30 minutes, then slice the cheesecake with a sharp knife dipped in hot water and wiped clean between cuts. Serve slightly chilled and enjoy.