Prepare the crust

• Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with a round piece of parchment paper.
• In a small bowl combine the graham cracker crumbs, granulated sugar, brown sugar and salt. Add the melted butter and mix until it looks like wet sand.
• Pour into the prepared pan and press firmly into the bottom and up the sides.

Bake the crust

• Bake for 6-8 minutes, then set aside to cool.

Make the cheesecake batter

• Lower the oven to 325°F.
• In a large bowl beat the cream cheese until smooth and creamy.
• Add the brown sugar and granulated sugar and mix until combined.
• Add the sour cream and vanilla and mix until combined.
• Add the pumpkin puree, pumpkin pie spice and salt and mix until combined.
• With the mixer on low speed, mix in the eggs one at a time until just combined; with the last egg also add the flour.

Set up the water bath

• Pour the cheesecake batter into the prepared pan.
• Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty foil, place it inside a 10-inch cake pan, then set the cake pan inside a large roasting pan.
• Pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan.

Bake the cheesecake

• Bake for 65-75 minutes, checking at 60 minutes. The edges should look slightly puffed and the center should jiggle like Jell-O.
• Tent with foil at 50 minutes if browning too quickly. Be careful not to overbake.

Cool slowly in the oven

• Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour to prevent cracks.

Cool and chill

• Remove from the oven, unwrap the foil and run a knife gently around the edges.
• Allow to cool completely to room temperature.
• Cover and refrigerate for at least 6 hours or overnight before topping.

Make the pecan topping

• Melt the butter, brown sugar and salt in a medium saucepan over medium heat, stirring constantly. Once it simmers, keep stirring for 3-4 minutes.
• Remove from the heat and add the heavy cream, vanilla and cinnamon; mix until combined.
• Return to the heat and simmer for about 3-4 minutes so it thickens, stirring constantly.
• Remove from the heat and mix in the pecans. Let it cool for about 5-10 minutes.

Top and serve

• Spoon the cooled pecan topping over the chilled cheesecake and serve.