Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides. Prepare the crust by combining graham cracker crumbs, brown sugar, salt, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool.

Reduce oven temperature to 300°F. In a large bowl, beat the cream cheese, brown sugar, and flour until smooth. Mix in sour cream and vanilla. Add eggs one at a time, mixing slowly after each. Gently fold in toasted pecans. Pour over crust.

Place the springform pan inside a larger pan. Fill with warm water halfway up the sides. Bake for about 1 hour 15 minutes until set but slightly jiggly in the center. Turn off oven and let sit for 30 minutes, then crack the door open for another 30 minutes to cool gradually.

Meanwhile, prepare the pecan praline topping. Combine sugar, light brown sugar, and butter in a saucepan over medium-low heat until melted. Increase heat to boil and cook until the mixture reaches 220°F, about 2 minutes. Remove from heat, stir in pecans, salt, and vanilla. Cool to room temperature.

Remove the cheesecake from oven and water bath. Refrigerate until completely cooled and firm, about 5-6 hours or overnight. Top with the praline sauce before serving.