Preheat your oven to 350°F (175°C) and coat a 9x13 inch baking dish with nonstick spray.

Blend graham crackers, chopped pecans, and light brown sugar in a food processor until finely ground. Add melted butter and pulse until it resembles damp sand. Press mixture into the bottom of the baking dish and bake for 10 minutes.

In a large mixing bowl, combine softened cream cheese, sour cream, sugar, eggs, all-purpose flour, vanilla extract, and salt. Blend on medium speed until fluffy and smooth, about 2-3 minutes.

Pour cheesecake filling over baked crust, tap the dish on the counter to release air bubbles. Bake for 30-40 minutes, or until edges are set with a slight jiggle in the center. Let cool to room temperature.

In a saucepan, combine chopped pecans, brown sugar, heavy cream, butter, ground cinnamon, and a pinch of salt. Cook over medium heat until sugar dissolves and topping thickens slightly, about 2-3 minutes. Remove from heat and cool for a few minutes.

Once cheesecake has cooled, pour pecan topping evenly over surface, spreading gently. Refrigerate for at least 2 hours to set.

When ready to serve, slice cheesecake bars using a sharp serrated knife, wiping the knife with a damp cloth between cuts for clean edges.