Make the pecan graham cracker crust:

1. Preheat the oven to 350F.
2. In the bowl of a food processor, add the pecans and grind until finely ground. Add in the graham crackers and brown sugar, then pulse until well-combined with the ground pecans. Finally, pour in the melted butter, then pulse again until well-combined.
3. Pour the graham cracker crust into a 9-inch springform cheesecake pan. Press the crust into the bottom and halfway up the sides.
4. Place into the oven to bake for 11 minutes. When done, allow to cool while you make the cheesecake filling.

Make the brown sugar cheesecake:

1. Turn the oven down to 325F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil. Set aside for later.
2. In a stand mixer with the paddle attachment fixed, add the softened cream cheese and beat on low until it looks soft and creamy, about 2 minutes. Add the brown sugar and continue to beat on low until very creamy, about 3 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the bowl well to ensure everything is well-mixed.
3. Add the sour cream, heavy cream, cornstarch, vanilla, and salt. Beat on low until the cheesecake filling looks creamy, smooth, and uniform.
4. Pour the filling over top of the cooled crust in the springform pan.
5. Place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan.
6. Place into the oven to bake for about 1 hour and 30 minutes – begin checking at 1 hour 15 minutes, to ensure you do not overbake. When the cheesecake is done it should still be a little jiggly in the centre, but set around the edges.
7. When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature.
8. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up.

Make the caramel pecan pie topping:

1. Heat a large skillet over medium heat and add the pecans. Toast for 3 minutes or until lightly browned and fragrant. Remove the pecans from the pan and set aside for later. Wipe out the pan to remove any pecan dust.
2. Place the pan back over medium-low heat. Add the butter, brown sugar, and golden corn syrup. Heat, while whisking, until the sauce begins to boil and has come together.
3. While whisking, slowly pour in the heavy cream. After all of the heavy cream has been added, add in the vanilla, salt, and toasted pecans, then fold together until combined.
4. Remove from the heat and allow the sauce to cool for 20-30 minutes before pouring onto the cheesecake.

5. Serve cheesecake immediately after pouring sauce over.