Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs, chopped pecans, 3 tbsp brown sugar, 3 tbsp granulated sugar, cinnamon, salt, and melted butter in a bowl.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes; set aside to cool.
In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth.
Add sour cream and vanilla extract, mixing until incorporated.
Add eggs one at a time, beating gently on low speed until just combined to avoid incorporating too much air.
Pour the batter into the prepared crust and bake in a water bath for 60-75 minutes until the edges are set but the center still wobbles slightly.
Turn off the oven and let the cheesecake sit inside for 1 hour with the door cracked.
Remove and chill in the refrigerator for at least 6 hours, preferably overnight.
For the topping, simmer heavy cream and 1 cup brown sugar in a saucepan until thickened into a glaze.
Stir in the toasted pecan halves and pour over the chilled cheesecake just before serving.