Pecan Cheesecake Pie

Preheat the oven to its highest temperature setting, 350 degrees F (175 degrees C). Spray a 9-inch round cake pan with cooking spray; line the bottom of the pan with a circular piece of parchment paper, and wrap the outside of the pan with heavy-duty aluminum foil. Mix together graham cracker crumbs, pecans, sugar, cinnamon, and salt in a bowl. Combine the melted butter into the mixture until it forms a uniform sand-like consistency.

Press the crumb mixture evenly into the bottom and up the sides of the prepared pan using a flat-bottomed measuring cup or your fingers.

Bake in the preheated oven on the center rack until it is lightly browned and fragrant, taking about 10 minutes. Remove from the oven and let it cool on a wire rack for 15 minutes. Lower the oven temperature to its next lowest setting, 325 degrees F (165 degrees C), and position the rack in the lower third of the oven.

Meanwhile, blend together cream cheese and brown sugar in a food processor until smooth and free of lumps, taking about 45 seconds to scrape down the sides as needed. Add eggs one at a time, pulsing once after each addition. Combine sour cream, flour, vanilla, cinnamon, and salt; pulse 2 to 3 times or until well combined. Pour the batter into the cooled crust.

Bake in the hot oven on the rack in the lower third position until the center is slightly jiggly, taking about 45 to 50 minutes. Turn off the oven and prop the door open slightly; let the cheesecake stand in the oven for 1 hour. Remove from the oven, discard the foil, and run a knife around the edge of the crust to release it from the pan (to avoid cracks while cooling). Cover with plastic wrap, and chill in the refrigerator for at least 6 hours or overnight.

For the topping, heat a medium nonstick saucepan over low heat. Add an even layer of sugar and cook undisturbed until warm, taking about 2 minutes. Add water, and stir constantly until all the sugar is melted, about 45 seconds. Add butter, stirring constantly until it's fully incorporated and melted, about 30 seconds.

Increase the heat to its next highest setting; add heavy cream, rum, cinnamon, and vanilla. Cook, stirring constantly, until well combined and slightly thickened, about 2 minutes. Add pecans, stirring until they're fully coated, and remove from heat. Let it cool to room temperature and thicken, taking about 30 minutes.

Remove the cheesecake from the refrigerator, and carefully remove it from the springform pan. Place on a serving platter, and top with cooled pecan pie topping. Serve immediately, or allow the cheesecake to soften for 15 minutes before serving.