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

Stir the graham cracker crumbs, ground pecans, brown sugar, and melted butter together until it resembles wet sand. Press the 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 until smooth and creamy.

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

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

Bake for 40 minutes. Begin working on the topping.

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. 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 syrup. Stir in chopped pecans.

Spoon the pecan topping over the cheesecake. Return the cheesecake to the oven and bake for another 40-50 minutes.

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

Loosen the sides of the springform pan. If stuck, run a butter knife around the edges.

Transfer the cheesecake to a serving platter. Freeze for 1-2 hours before slicing for neat pieces.

Run a sharp knife under hot water and dry the blade for each slice.

If frozen, let slices sit at room temperature for 30 minutes before serving.