Preheat the oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.

In a bowl, stir together graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press mixture into the bottom of the prepared pan and bake for 8 to 10 minutes until set. Let cool slightly.

Beat cream cheese and brown sugar until smooth. Add eggs one at a time on low speed, mixing just until combined. Then beat in sour cream, vanilla, and flour until smooth.

Pour cheesecake batter over the cooled crust and spread evenly. Bake for 35 to 40 minutes, until edges are set and center has a slight jiggle. Turn off oven, crack the door open, and let it sit inside for 30 minutes. Cool at room temperature for 1 hour and then refrigerate for at least 3 hours.

In a saucepan over medium heat, combine brown sugar, heavy cream, butter, and salt. Bring to a boil while whisking, then simmer for 4 to 5 minutes until thick and glossy. Stir in toasted pecans and let cool for 10 to 15 minutes.

Pour the cooled praline pecan topping over the chilled cheesecake. Refrigerate for an additional 30 minutes to set the topping. Lift the bars out using the parchment overhang and cut into 16 bars.