Preheat oven to 350 degrees.

Line the bottom of a 9-inch spring form pan with parchment paper, then coat with cooking spray.

Stir together graham crackers crumbs, brown sugar and Kosher salt until well combined.

Add melted butter until fully combined. Press into bottom of springform pan.

Bake for 6-7 minutes or until crust is lightly browned. Remove and set aside to cool while you assemble the cheesecake layer.

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat cream cheese until light and fluffy. Add sour cream and continue to beat until combined. Scrape down the sides and paddle.

Incorporate dark brown sugar, beating until well combined. Scrape down the sides and paddle.

Add eggs, one at a time, until fully combined.

Add flour, vanilla and salt.

Spread cheesecake mixture over cooled graham cracker crust. Tap several times to release air bubbles and settle the batter.

Wrap the bottom of your springform pan in aluminum foil to prevent water bath from seeping in.

Place your cheesecake in another, larger baking dish. Fill with water to half way up springform pan.

Place in oven for 90 minutes. If the top starts to brown, cover loosely with a piece of aluminum foil.

After 90 minutes, turn off oven and vent door, allowing to cool naturally for about an hour.

Remove from water bath and take off aluminum foil wrap. Cover and place in the refrigerator to chill for 8-24 hours.

To make pecan pie cheesecake, melt butter over low heat in a medium skillet.

Add brown sugar and heavy cream. Continue to stir and heat over low heat until sugar is fully dissolved and mixture is smooth.

Add chocolate chips until smooth.

Remove from heat, add pecans and Kosher salt, tossing until fully covered. Set aside to cool for a minimum of 30 minutes.

Spoon over cheesecake before serving.

Garnish with Easy Caramel Sauce and Fleur de Sel.