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Preheat your oven to 325°F (163°C).
Combine graham cracker crumbs, melted butter, and ½ cup chopped toasted pecans. Press mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then allow it to cool completely.
Beat softened cream cheese until smooth and fluffy. Add granulated and brown sugar; mix until fully incorporated. Add the eggs one at a time, mixing slowly after each addition. Fold in sour cream, heavy cream, vanilla, and salt.
Wrap springform pan in foil to prevent water bath leaks. Pour filling over crust and smooth the top. Set the pan inside a larger baking dish, then pour hot water until it reaches halfway up the sides. Bake for 55–60 minutes. The center should still jiggle slightly. Turn off oven and leave cheesecake inside with door cracked for 1 hour.
Remove cheesecake and cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Just before serving, top with remaining toasted pecans. Optional: drizzle with caramel sauce.