Prepare the Crust:

• Preheat the oven to 350°F (175°C).

• In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.

Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth.

• Add eggs one at a time, mixing well after each addition.

• Stir in vanilla extract and heavy cream (or sour cream) until fully combined.

• Pour the filling over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

• Wrap the outside of the springform pan with aluminum foil. Place it in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

• Bake at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center is slightly jiggly.

• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

Prepare the Praline Topping:

• In a saucepan, combine brown sugar, heavy cream, and butter. Cook over medium heat, stirring until the sugar dissolves and the mixture thickens (about 5 minutes).

• Stir in toasted pecans and let cool slightly.

• Spread the praline topping evenly over the chilled cheesecake.

Serve:

• Chill the cheesecake for another hour to set the topping.

• Slice with a hot knife for clean cuts and serve chilled.