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Preheat oven to 350°F. Line a 9x9-inch or 2 quart baking dish with parchment paper.
In a mixing bowl, combine flour, pecans, and powdered sugar. Add the melted butter and mix until the mixture is crumbly and resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared dish. Bake for 18-20 minutes, or until lightly golden at the edges.
In a large bowl with a hand mixer, beat cream cheese until smooth and creamy.
Add eggs and beat again for 30 seconds.
Mix in sweetened condensed milk, granulated sugar, and vanilla extract until well combined.
Pour the cream cheese mixture over the crust. Bake 35-40 minutes or until set.
In a saucepan, combine brown sugar and heavy whipping cream. Heat over medium heat, stirring constantly until the mixture comes to a gentle boil. Reduce the heat and simmer, uncovered, for 4 minutes.
Turn off the heat and stir in pecans and vanilla extract. Let it rest 2 minutes.
Pour the topping over the top of the cheesecake and spread evenly. Cover and chill for at least 4 hours. Cut in squares for serving, and garnish if desired.