1. Preheat the oven to 175°C (350°F). Prepare a 9-inch springform or deep pie pan by lining with parchment or foil, spraying with nonstick spray, and wrapping the bottom with foil to prevent leaks.
2. Pulse graham crackers and pecans in a food processor until crumbly. Mix crumbs with light brown sugar and melted butter. Press mixture firmly into the bottom and up the sides of the pan, covering at least ¾ height. Bake crust for 10 minutes, then cool.
3. Reduce oven temperature to 150°C (300°F). Beat cream cheese until smooth. Add granulated sugar, sour cream, vanilla, and salt; beat to combine. Fold in eggs one at a time gently. Pour filling over cooled crust and bake 40 minutes until edges set but center slightly jiggly.
4. Prepare pecan topping: Combine brown sugar, corn syrup, rum/vanilla, and butter in a saucepan. Boil 2 minutes, then cool slightly. Whisk eggs, cream, and salt separately. Gradually add syrup to eggs to temper. Stir in chopped pecans.
5. After cheesecake baking, spoon pecans evenly on top. Slowly pour syrup mixture over pecans cautiously not to exceed crust height. Bake 40–50 minutes more at 150°C (300°F) until topping golden and crisp but slightly soft in the middle.
6. Cool completely on wire rack, refrigerate at least 4 hours or overnight. For easier slicing, freeze 1-2 hours before cutting; thaw slices about 30 minutes before serving.