Preheat the oven to 325°F. Line a 9×13-inch baking dish with parchment paper, allowing the edges to hang over.

Toast the pecans in a skillet over medium heat for about 5 minutes, until fragrant. Transfer to a plate to cool before finely chopping.

Combine melted butter, all-purpose flour, and chopped pecans in a mixing bowl. Stir until evenly moistened, then press the mixture firmly into the bottom of the prepared baking dish to form the crust.

Beat softened cream cheese and granulated sugar together in a stand mixer on medium speed until smooth, scraping down the sides as needed.

Add sour cream and vanilla extract to the cream cheese mixture, mixing until creamy, then incorporate eggs one at a time on low speed.

Pour the cheesecake filling over the prepared crust, smoothing the top evenly with an offset spatula.

Bake the dish in the preheated oven for 60–70 minutes, until lightly golden and edges start to pull away. Let cool on a wire rack for about 1 hour.

Combine chopped pecans, light brown sugar, heavy whipping cream, unsalted butter, ground cinnamon, and kosher salt in a saucepan over medium-low heat. Stir until the sugar dissolves and butter melts.

Simmer the pecan mixture gently for 5–7 minutes, stirring until it thickens slightly.

Pour the warm pecan topping evenly over the cooled cheesecake layer, spreading mixture gently with a spatula.

Refrigerate for at least 2 hours, or overnight. Cut into bars and enjoy!