3 8oz bars Cream Cheese softened

1 C brown sugar

2 L Eggs

1/4C Sour Cream

2 T Flour

1 t Vanilla Extract

1/4 t Kosher Salt

1 Sleeve Graham Crackers Crushed

5 T melted butter 

1/4 C Brown Sugar

pinch of Kosher Salt

PH 325. Spray 8 (or 9) sprngform with cooking spray

In large bowl or stand mixer (paddle) beat cream cheese & brown sugar

Add eggs (one at a time) then sour cream flour vanilla and salt.

Make crust:

In large bowl mix graham crackers melted butter brown sugar and salt.

Press into pan.

Pour filling over crust.  Wrap pan in Aluminum foil.  Place on baking sheet.  

Bake until center only slightly jiggles (about 1:30).  Turn off heat and prop over door open.  Cool 1 hr. 

Refrigerate until firm (5 hrs) or overnight.

Topping:

4 T Butter

1/2 C Brown Sugar

1/2 t Cinnamon

1/4 C Heavy Cream

1 3/4 C Whole Pecans

In non-stick skillet over med-low melt butter & brown sugar until bubbly.  Stir in cinnamon cream and pecans until coated.  Let cool.

Release springform pan.  Spoon topping over cheesecake.  Serve!