Prep Pan & Crust: Preheat oven to 350°F (175°C). Line a 9x9-inch or 9x13-inch metal baking pan with parchment paper, leaving generous overhang wings on all sides. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and sea salt until evenly moistened like wet sand. Press firmly into the bottom of the pan in an even, compact layer. Pre-bake for 10 minutes, then remove and cool slightly.

Beat Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer on medium speed for 2 minutes until creamy and lump-free. Add the room-temperature eggs one at a time, beating gently after each addition just until combined. Fold in the sour cream and vanilla extract. Pour the cheesecake batter over the warm par-baked crust and smooth the top with an offset spatula.

Bake Cheesecake: Bake at 350°F (175°C) for 20 to 22 minutes, until the edges are gently set but the center still has a slight jiggle. Remove from oven and let sit while you prepare the pecan topping.

Make Salted Caramel Pecan Topping: In a medium saucepan over medium heat, melt ½ cup butter with dark brown sugar, heavy cream, and maple syrup. Bring to a bubbling simmer, stirring constantly for 3 minutes until thickened and glossy. Remove from heat and stir in the chopped pecans, ground cinnamon, and a pinch of salt until every pecan is thoroughly coated in caramel.

Layer & Final Bake: Gently spoon the warm pecan caramel topping evenly over the cheesecake layer, taking care not to puncture the cheesecake. Return to the oven and bake for an additional 20 minutes until the pecan caramel is bubbly and set.

Cool, Chill & Slice: Cool the pan completely on a wire rack for 1 hour at room temperature. Transfer to the refrigerator and chill for at least 3 to 4 hours (or overnight) until thoroughly set. Sprinkle with flaky Maldon sea salt, lift out using the parchment sling, and slice into 16 neat squares with a warm, sharp knife.