• First, toast the pecans. Preheat the oven to 300°F (150°C).
• Place the pecans for both the crust and topping on a baking sheet and let them toast for 15 minutes in the oven.
• Remove and let them cool.

Prepare the crust.

• Preheat the oven to 350°F (180°C) and line with parchment paper an 8-inch (20cm) springform pan (with a removable base).
• Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar, ground toasted pecans, cinnamon and melted butter and mix until evenly moistened.
• Press the mixture into the bottom of the pan using the back of a spoon.
• Bake for 10-13 minutes. Set aside to cool completely.

Prepare the cream cheese filling.

• Reduce oven temperature to 300°F (150°C).
• In a large bowl mix the cream cheese until smooth. Add brown sugar, salt, ground cinnamon and cornstarch and mix until combined.
• Add eggs one at a time until each egg is incorporated. Add vanilla extract and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
• Pour the cream cheese mixture over the prepared crust.
• Bake at 300°F (150°C) for 45 minutes. Turn off the heat and leave it for another hour in the oven.
• Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

Prepare the pecan pie topping.

• In a medium saucepan add the butter, brown sugar, whipping cream and salt and place over medium heat.
• Stir until butter has melted and sugar is dissolved.
• Bring the mixture to a boil, reduce the heat and simmer for 1–2 minutes.
• Add the toasted pecans and remove from heat.
• Let it cool slightly.
• Top the cheesecake with the pecan pie filling. Enjoy!