Next, prepare the cheesecake layer. Beat together cream cheese and sugar until fully mixed and fluffy. Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined. Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool. When cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill 12 hours or overnight.
Remove cheesecake from the springform pan and prepare pecan topping.