1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan or deep cake pan.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.

3. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, sour cream, and vanilla; mix well.

4. Stir in dry ingredients until just combined and spread half of the batter into the prepared pan.

5. In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the cake batter.

6. Top with the remaining cake batter, spreading gently to cover the cheesecake layer.

7. In a small saucepan, combine brown sugar, corn syrup, butter, and egg over medium heat. Stir constantly until smooth and slightly thickened. Remove from heat and stir in vanilla and pecans.

8. Pour the pecan mixture over the top of the cake.

9. Bake for 50–60 minutes, or until the center is set and the topping is bubbly.

10. Cool completely before removing from pan. Chill for at least 2 hours for clean slices.