Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well-blended. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.

Raise the oven temperature to 350°F (175°C). Beat together the cream cheese, granulated sugar, and flour until smooth. Gradually add sour cream and vanilla, followed by eggs, mixing gently.

Pour the cheesecake filling over the cooled crust. Bake for 55-65 minutes, until edges are set but the center jiggles. Cool in the oven for 1 hour, then refrigerate for at least 4 hours.

In a saucepan, combine melted butter, brown sugar, corn syrup, heavy cream, and salt. Bring to a boil, then simmer for 1 minute. Fold in chopped pecans.

Pour the warm pecan topping over the chilled cheesecake. Allow to chill in the refrigerator for another 30 minutes before slicing.