Preheat your oven to 325°F (163°C) and wrap the bottom of your springform pan with aluminum foil.

Pulse together graham crackers and toasted pecans until you achieve fine crumbs. Combine with granulated sugar, salt, and melted butter.

Press the mixture into the bottom of your prepared pan and bake for 15-18 minutes until golden. Let cool completely.

Melt a tablespoon of butter in a skillet and toast pecans for 4-5 minutes until fragrant. Cool and chop.

Beat cream cheese and sugar together until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and chopped pecans.

Pour the filling over the cooled crust in the pan. Place in a larger roasting pan and fill with boiling water until 2 inches up the sides.

Bake for 60-70 minutes until the center is slightly jiggly. Cool in the oven for 1 hour, then refrigerate for at least 4 hours.

Remove from the pan and top with whipped cream, caramel sauce, and extra toasted pecans before serving.