1. Preheat oven to 325°F
2. Line an 8x8 pan with parchment paper and set aside.

MAKE THE CRUST

1. In a bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. It will be crumbly. Press the crust in to the bottom of the 8x8 pan and pack it in tightly. Use less of the crust if you like it thinner. Set aside.

MAKE THE FILLING

1. Using a stand mixer with a paddle attachment or handheld beater, add cream cheese and sugar to the bowl and beat on medium speed until it is creamy and smooth. Then add the eggs, all purpose flour, sour cream, heavy cream, vanilla extract, and salt and mix until creamy and smooth again. Scrape down the sides of the bowl as necessary to make sure everything is incorporated.
2. Smack the bottom of the bowl a few times to get rid of any air bubbles. Then pour the batter on top of the crust and into the pan.

BAKE

1. Bake for about 40 to 45 minutes in the center rack of your oven. The center will appear to be a bit wobbly and that's normal.
2. Then take out of the oven and allow it to cool to room temperature before popping in the fridge for a few hours until chilled completely.

MAKE THE PECAN CARAMEL LAYER

1. To a pan over medium heat, add the pecans, heavy cream, brown sugar, unsalted butter, vanilla extract, and salt.
2. Bring to a boil and then reduce the heat and simmer for 3 to 5 minutes.
3. Transfer to a bowl and allow it to cool to room temperature.

ASSEMBLY

1. Once the cheesecake has chilled, add the pecan pie layer on top and spread evenly.
2. Transfer to fridge for the pecan caramel layer to set.
3. Then, take out of the pan and cut into squares, making sure to clean the knife after every cut.
4. Enjoy. Store leftovers in an airtight container in the fridge.