1. Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners.

2. Mix the graham cracker crumbs, melted butter, and brown sugar until the texture resembles damp sand.

3. Press the crust mixture firmly into the bottom of each muffin liner.

4. Beat the cream cheese until smooth, then mix in the granulated sugar, sour cream, and vanilla extract.

5. Add the eggs one at a time and mix just until combined.

6. Divide the cheesecake filling evenly over the prepared crusts.

7. Bake until the centers are mostly set with a slight wobble.

8. Cool the cheesecakes in the pan, then chill them in the refrigerator until fully firm.

9. In a small saucepan, cook the brown sugar, heavy cream, corn syrup, butter, chopped pecans, and salt until glossy and slightly thickened.

10. Let the topping cool slightly, then spoon it over the chilled cheesecakes before serving.