Smack the crackers using a rolling pin till it's all crumb.
Transfer the crumbs to a bowl and add brown sugar, cinnamon and melted butter to it. Mix everything together till well combined.
Transfer the crumbs to a 9 inch springform pan and press evenly across bottom of the pan. Bake the crust at 350 F degrees for 7-8 minutes. Set aside while you make the filling.
Make the cheesecake filling
In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat softened cream cheese till it's completely smooth, for 4-5 minutes on medium speed.
Add in the eggs, one at a time and mixing well after each addition.
Add the sugar and mix for 2-3 minutes till well combined.
Add in the pumpkin puree, all purpose flour, heavy cream, pumpkin pie spice and cinnamon powder. Also add in the vanilla.
Mix till the filling is smooth and creamy, around 2 minutes.
Pour filling over the pre-baked crust.
Bake at 350 F degrees for 60-65 minutes, the cheesecake should still be jiggly.
Switch off and open the oven door slightly and let the cake sit in the oven for another 1 hour.
Take out of the oven and let it cool completely to room temperature.
Cover loosely and chill the cheesecake for at least 4-5 hours or preferably overnight.
Make the Pecan Praline Sauce
Preheat oven to 350 F degrees.
Roast roughly chopped pecans for 7-8 minutes in a 350 F degree pre-heated oven or till fragrant. Set aside.
In a saucepan on medium heat, mix together heavy cream, butter, brown sugar and pinch of salt. Keep stirring till the mixture is all smooth and comes to a boil.
Lower the heat and let the sauce simmer for 4-5 minutes till it becomes slightly thick.
Let the sauce cool down a bit and then add the toasted pecans into it.