Preheat the oven to 325°F (163°C). Crush graham crackers or Nilla Wafers and mix with melted butter and sugar. Press into the bottom of the springform pan, slightly up the sides. Bake for 8-10 minutes and let cool.

Beat the cream cheese until smooth, then blend in sugar, sour cream, and vanilla. Add eggs one by one, mixing just until blended. Avoid overmixing to prevent cracks.

Wrap the springform pan with foil and place it in a larger pan filled with hot water (water bath). Bake for 60-75 minutes, until edges are set but the center is still jiggly.

Turn the oven off, crack the door, and let the cheesecake sit for about 45 minutes. Then remove from the oven and cool completely at room temperature before chilling.

Chill the cheesecake for at least 6 hours, preferably overnight.

For the praline caramel topping, melt butter and brown sugar in a saucepan. Stir in heavy cream and simmer until thickened. Add vanilla, salt, and pecans. Let cool slightly before pouring over the chilled cheesecake.