In a mixing bowl, combine graham cracker crumbs, granulated sugar, and salt. Stir in melted unsalted butter until everything is well combined. Press this mixture firmly into a lightly greased 10-inch springform pan. Bake at 350°F for 12 minutes, then set aside to cool.

In a large bowl, beat the cream cheese until it's super smooth. Gradually add in the granulated sugar, brown sugar, cornstarch, and salt, mixing until fluffy. Integrate the vanilla bean paste and caramel sauce, ensuring it's thoroughly mixed in for a rich flavor.

Carefully add the eggs one at a time, mixing well after each addition. Once combined, mix in the sour cream and heavy cream until the mixture is smooth and creamy.

Pour the creamy filling into your cooled crust. For an even bake, you can place the springform pan in a water bath if you like. Bake at 325°F for 1 hour and 30 minutes, or until the edges are set and the center has a slight jiggle.

Once baked, turn off the oven and leave the cheesecake inside for an additional hour. After that, let it cool to room temperature before refrigerating it overnight to let the flavors meld beautifully.

In a saucepan, melt unsalted butter, then mix in brown sugar. Gradually add the heavy cream and pecans, stirring until well combined. Remove from heat and let cool slightly before pouring it over the chilled cheesecake.