Prep the Oven & Springform Pan: Preheat oven to 325°F (163°C). Grease a 9-inch leakproof springform pan and line the bottom with a circle of parchment paper. Wrap the outside tightly in heavy-duty aluminum foil (or silicone baking sleeve) to protect against water bath moisture.

Make & Pre-Bake the Crust: In a medium bowl, combine graham crumbs, chopped pecans, brown sugar, melted butter, cinnamon, and salt. Press firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, then cool on a wire rack.

Beat the Cream Cheese & Sugars: In a stand mixer fitted with the paddle attachment, beat softened cream cheese, dark brown sugar, granulated sugar, and flour on medium-low speed for 3 minutes until silky smooth and completely lump-free, scraping down the bowl frequently.

Add Wet Ingredients: Beat in the sour cream and vanilla extract until just incorporated. Reduce mixer to low speed and gently blend in the beaten eggs one at a time, mixing only until each egg disappears into the batter. Do not overmix to avoid incorporating excess air.

Water Bath Bake: Pour the smooth batter over the cooled crust. Place springform pan into a large roasting pan and fill the outer pan with boiling water until it reaches halfway up the cheesecake sides. Bake at 325°F (163°C) for 65 to 75 minutes, until the edges are gently set but the center 2 inches still offers a slight jiggle.

Gentle Oven Cooling: Turn off the oven, crack the oven door open 1 inch with a wooden spoon, and let the cheesecake rest inside the water bath for 1 full hour. This gradual cooling prevents cracking.

Chill Overnight: Remove from water bath, unwrap foil, run a thin offset knife around the edges, and refrigerate uncovered for 1 hour, then covered for at least 6 hours (ideally overnight) to achieve a dense, velvety consistency.

Cook the Gooey Pecan Topping: Just before serving, melt butter and brown sugar in a saucepan over medium heat. Whisk in heavy cream and bring to a gentle simmer for 2 to 3 minutes until thick and glossy. Remove from heat, stir in toasted pecan halves, vanilla, and flaky sea salt. Let cool for 10 minutes until warm and spoonable.

Crown & Slice: Release the springform pan ring. Spoon the warm, gooey pecan pie topping evenly across the chilled cheesecake, allowing luscious caramel droplets to cascade down the sides. Sprinkle with extra sea salt flakes and slice with a warm chef knife.