Brown Sugar Pecan Pie Cheesecake

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Set aside to cool.
Make the Cheesecake Filling:

Beat the softened cream cheese and brown sugar together until smooth.
Add the eggs, one at a time, mixing well after each addition. Then add the sour cream and vanilla extract, mixing until just combined.
Pour the cheesecake batter over the cooled crust. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Pecan Pie Topping:

In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, bringing the mixture to a simmer.
Cook for 2-3 minutes, then remove from heat and stir in the pecan halves and vanilla extract.
Assemble the Cheesecake:

Once the cheesecake is fully chilled, spoon the pecan pie topping over the top and spread evenly.
Refrigerate for an additional 30 minutes before serving to allow the topping to set.
Serving and Storage Tips: