Add Graham crackers, salt, and toasted pecans to your food processor and pulse until broken into small pieces. Add brown sugar and cinnamon then pulse until mixed in completely.
Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Place in the freezer to chill while the filling is made.
For the Filling:
Add room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Add the granulated sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
Mix in sweetened condensed milk and lemon juice then add sour cream, and mix well. Scrape the bowl down and mix until completely smooth.
In a separate bowl add the cream and vanilla then whip until semi-stiff peaks form. Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well mixed.
Pour the batter into the 10 inch springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill ramekins.
Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
You can garnish the cake with desired toppings such as dollops of whipped cream and berries, or enjoy plain.
After whipping the cream, fold it through the filling ingredients gently so you don't lose too much air. You want your cheesecake filling to be light, airy, and creamy.
It's really important that your cream cheese and sour cream are at room temperature as they can make the filling lumpy. If you need to you can warm up your cream cheese and sour cream in the microwave with 20-second bursts at 50% power.
Pack that crust really well so you get nice clean pieces that hold together, I recommend using the bottom of a glass to help pack it tightly.
This cheesecake is best when chilled overnight so try and wait before you cut it. Don't be tempted to freeze the cheesecake so it sets quicker because you'll lose the creamy and rich texture. I only recommend freezing leftovers.
You can decorate the cheesecake with anything you like from fresh fruit to candy or chocolate.
A springform cake pan is best for this so the cheesecake can be removed easily.
You can also make mini versions by dividing the mixture between paper, foil, or silicone muffin cases.
Storage - leftovers will keep well in the fridge for up to 3 days or can be frozen for up to 2 months. To freeze wrap it tightly in plastic wrap and foil. Thaw completely overnight before serving.