Line an 8x8 pan with parchment paper and set aside.
**Make the Crust:**
In a bowl, mix graham cracker crumbs, melted unsalted butter, and sugar. Press the crumbly mixture into the bottom of the 8x8 pan, packing it tightly. Adjust thickness according to preference.
**Make the Filling:**
Using a stand mixer or handheld beater, combine cream cheese and sugar until creamy and smooth.
Add eggs, flour, sour cream, heavy cream, vanilla extract, and salt. Mix until smooth. Scrape down the sides of the bowl to ensure everything is incorporated.
Tap the bowl to eliminate air bubbles. Pour the batter onto the crust in the pan.
**Bake:**
Bake for 40 to 45 minutes in the center rack. The center may seem slightly wobbly, which is normal.
Remove from the oven and let it cool to room temperature before refrigerating for a few hours until completely chilled.
**Make the Pecan Caramel Layer:**
In a pan over medium heat, combine pecans, heavy cream, brown sugar, butter, vanilla extract, and salt.
Bring to a boil, then reduce heat and simmer for 3 to 5 minutes.
Transfer to a bowl and let it cool to room temperature.
**Assembly:**
Once the cheesecake has chilled, spread the pecan pie layer on top evenly.
Refrigerate to set the pecan caramel layer.
Remove from the pan, cut into squares, and clean the knife after each cut.
Enjoy! Store leftovers in an airtight container in the fridge.