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Mix the crust ingredients until combined.
Press the mixture in the bottom of a 10 inch spring-form pan and set aside.
In a large bowl, beat the cheesecake ingredients until smooth and creamy. Pour on top of the crust.
Bake at 350 degrees Fahrenheit for 30-45 minutes.
Let it cool, then chill in the refrigerator for 1 hour.
Melt the butter, sugar, pecans, and salt in a saucepan over medium heat while stirring. Once it comes to a simmer continue stirring for 3-4 minutes.
Remove from heat and add in the heavy cream and vanilla. Mix until combined.
Put back on the heat and let it simmer for 2-3 minutes until thickened. Let the mixture cool before pouring over the cheesecake.
Refrigerate at least 1 hour before serving.