Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Make the Crust: In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the Crust: Bake for 10 minutes. Remove from the oven and set aside to cool.

Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large bowl, beat the cream cheese on medium speed until smooth, about 2-3 minutes.
2. Add Sugar and Sour Cream: Mix in the sugar, sour cream, and vanilla extract until well blended.
3. Incorporate the Eggs: Add the eggs, one at a time, beating on low speed until just combined. Do not overmix.
4. Pour Filling Over Crust: Pour the cheesecake filling into the cooled crust.

Bake the Cheesecake

1. Prepare a Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent water from leaking in. Place the cheesecake in a large roasting pan and fill the pan with about an inch of hot water.
2. Bake: Bake at 325°F (163°C) for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
3. Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
4. Refrigerate: Once the cheesecake is cooled to room temperature, refrigerate for at least 4 hours, or overnight.

Make the Pecan Pie Topping

1. Cook the Topping: In a medium saucepan, combine chopped pecans, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
2. Add Vanilla and Salt: Stir in vanilla extract and a pinch of salt. Allow the topping to cool slightly before spooning over the chilled cheesecake.

Prepare the Caramel Sauce

1. Melt the Sugar: In a saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
2. Add Butter and Cream: Carefully stir in the butter, then slowly add the heavy cream. Continue to cook for 1-2 minutes, stirring constantly.
3. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt. Let the caramel sauce cool slightly before drizzling over the pecan pie topping on the cheesecake.

Assemble the Cheesecake

1. Top the Cheesecake: Spread the pecan pie topping evenly over the chilled cheesecake.
2. Drizzle with Caramel Sauce: Drizzle the caramel sauce generously over the top.
3. Chill Again: Refrigerate for another 30 minutes before serving.