• Preheat oven to 325°F. Line a 9×13-inch baking dish with parchment paper. Set aside.

Crust

• To a medium skillet over medium heat, add pecans. Toast until browned and fragrant, stirring frequently (3-5 minutes). Remove from heat and let cool.
• Once cool, finely chop toasted pecans.
• In a medium bowl, combine melted butter, flour, and toasted, chopped pecans.
• Press into the bottom of the lined baking dish. Set aside.

Filling

• To the bowl of a stand mixer with the paddle attachment, add cream cheese and sugar. Mix on medium speed until no lumps remain, stopping to scrape down the sides of the bowl as needed.
• Add sour cream and vanilla. Blend until smooth and creamy. Scrape down the sides of the bowl as needed.
• With the mixer on low speed, add eggs, one at a time, until fully incorporated.
• Pour the filling over the crust. Bake for 60-70 minutes, or until the top of the cheesecake turns golden and starts to pull from the sides of the pan.
• Remove from oven. Let the cheesecake cool on a wire rack for one hour.

Topping

• Near the end of the cooling time, prepare the topping.
• To a medium saucepan over medium-low heat, add pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Cook, stirring constantly until the sugar is dissolved and the butter has completely melted. Let the sauce simmer for 5-7 minutes to thicken slightly. Remove from heat.
• Evenly pour the pecan caramel topping over the cooled cheesecake. Using a spatula, gently spread the topping to the edges.
• Chill the bars in the refrigerator for 2 hours, up to overnight before cutting and serving.