Move the oven rack to the middle position and heat the oven to 350°F. Line the inside bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil and spray lightly with nonstick spray. Wrap foil around the outside bottom as well and set aside.

Stir the graham cracker crumbs, ground pecans, brown sugar, and melted butter together until it resembles wet sand. Press the crumb mixture into the bottom and up the sides of the prepared pan.

Bake for 10 minutes. Set aside to cool while you make the filling.

Reduce the oven temperature to 300ºF.

In a large mixing bowl beat the cream cheese with an electric mixer on medium to medium-high speed until smooth and creamy, about 1 minute.

Add the sugar, sour cream, vanilla, and salt. Beat on medium speed until well combined.

Gently stir in the eggs just until combined. Pour the batter into the prepared crust.

Bake for 40 minutes.

Combine the brown sugar, corn syrup, rum, and butter in a medium saucepan. Cook over medium heat until it reaches a boil, stirring constantly. Continue to boil for 2 minutes.

Remove from heat and let cool while the cheesecake is baking.

Whisk the eggs, salt, and cream together; set aside.

Once the cheesecake has baked for 40 minutes, remove it from the oven.

Slowly whisk the egg mixture with the cooled sugar syrup until well combined. Stir in the chopped pecans.

Gently spoon the pecan topping over the cheesecake.

Return the cheesecake to the oven and bake for another 40-50 minutes, until the top is golden brown and crisp.

Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving.

Slowly loosen the sides of the springform pan.

Carefully transfer the cheesecake to a serving platter. I recommend freezing the cheesecake for 1-2 hours before slicing.

Run a sharp knife under hot water and carefully dry the blade. Make a cut in the cheesecake.

If you froze the cheesecake before slicing, let the slices sit at room temperature for 30 minutes before serving.