Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine flour, powdered sugar, melted butter, and sea salt until a soft, buttery dough forms. Press the mixture firmly into an even, flat layer across the bottom of the prepared pan. Bake for 14 to 16 minutes until edges are lightly golden. Remove and let cool for 10 minutes.

In a stand mixer or large bowl using a hand mixer, beat softened cream cheese and granulated sugar on medium speed for 2 minutes until creamy and lump-free.

Add the eggs one at a time, mixing on low speed just until incorporated. Stir in the pure vanilla extract and sour cream until silky. Pour the cheesecake filling evenly over the warm par-baked crust. Bake at 350°F (175°C) for 18 to 20 minutes until the edges are set but the center still has a slight gentle jiggle.

While the cheesecake bakes, combine dark brown sugar, maple syrup, unsalted butter, and heavy cream in a medium saucepan over medium heat. Bring to a gentle rolling simmer for 2 to 3 minutes until thickened and bubbly.

Remove from heat and stir in the chopped pecans, ground cinnamon, and flaky sea salt. Immediately pour and gently spread the warm caramel pecan mixture across the top of the par-baked cheesecake layer using a silicone spatula.

Return the pan to the oven and bake for an additional 12 to 15 minutes until the pecan topping is bubbly and fragrant.

Cool completely in the pan on a wire rack at room temperature for 1 hour, then refrigerate for at least 3 hours (or overnight) until thoroughly chilled and firm. Using the parchment paper overhang, lift the slab onto a cutting board. Slice into 16 neat squares with a sharp, warm chef’s knife and serve!