Bake for an hour.
Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.
Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.
Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.
Add in cinnamon, heavy cream, pecans, and salt. Mix.
Let the mixture cool off the heat for 20 minutes.
Pour it over the cheesecake and serve.