Grind the crackers, mix in brown sugar and melted butter. Mix until fully blended.

Grease a 7-inch cheesecake pan, press the crust mixture into the bottom of the pan. Bake at 350F for 10 minutes.

While the crust is baking, prepare the pie layer. Add butter, add sugar, vanilla, and chopped nuts to a medium saucepan. Heat the mixture on medium heat until the sugar begins to melt. Be sure to stir. The mixture will darken a little, and caramelize.

Add the corn syrup and the beaten egg. Mix well and cook on over low heat, stir. When fully blended and darken slightly remove from heat.

Pour the pie filling onto the crust and spread in an even layer.

In a large mixing bowl or stand mixer, mix cream cheese, sugar, vanilla, sour cream, all-purpose flour, and starch. Mix until well blended. Then add the eggs and mix again until well blended but do not overbeat.

Pour the cheesecake filling onto the pie layer. Smooth out the top.

Bake in preheated oven at 300F for about 50-60 minutes. Then cool, and put in the refrigerator overnight.

To mix the topping you will melt the butter with sugar in a medium saucepan. When the mixture darkens slightly and begins to thicken, slowly pour in the cream and mix continuously. Add a little salt if desired, and you will get the taste of salted caramel.

Mix pecans into the caramel mixture. Mix well to caramelize the nuts. Allow to cool but still pourable.

Pour the cooled topping over the cooled cheesecake. Return to fridge and allow to chill for another 1-2 hours.