Preheat your oven to 350℉/177℃. Prepare a 9-inch springform pan by spraying the sides with nonstick cooking spray and lining the sides with strips of parchment paper—bring the parchment above the pan's lip for extra insurance against sticking. In a food processor, pulse the graham cracker crumbs, sugar, pecan pieces, and kosher salt until the mixture is fine and sandy. Add the melted butter and pulse until all the crumbs are evenly moistened. Press the mixture into the bottom and about ¾ up the sides of the prepared pan using a measuring cup, ensuring the base is compact. Bake the crust for 10 minutes, then transfer to a wire rack to cool while you prepare the cheesecake layer.

Lower the oven temperature to 300℉/149℃. Place an empty casserole dish on the oven’s bottom rack and bring a pot of water to a boil—pour the boiling water into the casserole dish to create a moist oven environment for baking. In the bowl of a stand mixer fitted with a paddle attachment, mix the softened cream cheese on low speed until smooth and creamy, scraping down the sides as needed. In a separate bowl, combine granulated sugar and cornstarch. Add the sugar-cornstarch mixture to the cream cheese, mixing on low until fully incorporated. Again, scrape the bowl. In another bowl, whisk eggs with the vanilla extract. With the mixer running on low, gradually drizzle the egg mixture into the batter in four additions, allowing each to incorporate fully before adding the next. Scrape down the bowl one more time, add sour cream, and blend until just combined. Finally, use a rubber spatula to stir the mixture by hand to knock out any trapped air bubbles, tapping the bowl several times on the counter. Let the batter rest for about 5 minutes.

Pour the prepared cheesecake batter (from Step 2) into the cooled pecan graham cracker crust (from Step 1), using a spatula to smooth the surface and ensure it meets the pan edges. Bake the cheesecake on the center rack at 300℉/149℃ for 1 hour 45 minutes. When baking time is up, turn off the oven and crack the door slightly, letting the cheesecake cool inside for another 1-1.5 hours to prevent cracking. Afterward, transfer the cheesecake to the refrigerator (leave it uncovered), and chill for at least 8 hours or overnight for best results. I find that chilling overnight really gives the cheesecake the perfect creamy texture.

While the cheesecake bakes or chills, pour all the apple cider into a large pot. Bring the cider to a boil and let it cook for about one hour, stirring occasionally, until it is reduced by more than three-quarters into a sticky, thick syrup. Transfer the apple cider reduction to a heatproof bowl and chill in the refrigerator until needed for making the caramel.

About an hour before serving the cheesecake, measure out ½ cup of the apple cider reduction (about 150g) and place it in a medium saucepan over medium heat. Heat until it reaches a syrupy consistency and bubbles. Add the white sugar, light brown sugar, room temperature butter, and heavy cream. Stir occasionally until the mixture starts to bubble and reaches a temperature of 235℉/112℃ on a candy thermometer. Remove the saucepan from the heat, then stir in the flaky sea salt and ground cinnamon. Add the pecan halves or pieces and mix well. Transfer the caramel to a heatproof bowl, stirring occasionally as it cools to help release the heat. I like to add just a tad more flaky salt at this point to really bring out the caramel flavor, but that's optional.

When ready to serve, carefully remove the cheesecake from the springform pan and peel away the parchment paper from the sides. Slice the chilled cheesecake and spoon the apple cider pecan caramel (from Step 5) over each piece. Enjoy the delicious combination of creamy cheesecake and sticky, nutty caramel. For an extra-special touch, I sometimes sprinkle a little more cinnamon or a few extra toasted pecans over the top right before serving.