In a medium mixing bowl, combine the crumbs with the melted butter and mix well. Pour and press into the bottom of a springform pan. Meantime, get it into the refrigerator.
On a baking sheet, combine the pecans and the other melted butter and bake them at 180 degrees Celsius until golden. This will take about 5 or 8 minutes. Remove from the oven and let it cool aside.
Meanwhile, beat the cream cheese using an electric mixer, add the 1/4 cup of brown sugar and the flour. Beat until smooth texture. Then pour 1 egg at a time, making sure they mix well at intervals.
At the lowest level of your electric mixer, add the vanilla extract and the toasted pecans.
Get your springform pan with the crust out of the fridge and pour the mixture. Shake to remove the bubbles and bake at 170 degrees Celsius for 60 minutes.
Turn off the oven and open the door slightly. Leave it there for another 15 minutes.
Remove the cheesecake from the oven and let it cool at room temperature. Once is completely cool, then refrigerate for 3-8 hours.
Top your cheesecake with your caramel praline and some whipped cream. Cut it into pieces, serve and enjoy.