Make the Pecan Pie Layer: Combine the melted butter, brown sugar, corn syrup, salt, and eggs in a medium saucepan. Place over medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low/low to maintain a simmer and cook for 5 to 7 minutes, whisking constantly, until thick. Remove from the heat and stir in the vanilla extract and chopped pecans. Set aside.
Make the Cheesecake: Prepare the crust as directed and press into the bottom of a 9-inch springform pan. Pour the pecan pie filling over the crust and set aside while you prepare the cheesecake filling.
Prepare the cheesecake filling according to the package directions. Pour the cheesecake filling over the pecan pie layer and bake until the edges are set and the middle still jiggles slightly, 45 to 60 minutes. Cool to room temperature, run a knife around the edges of the cheesecake, then refrigerate until thoroughly chilled, at least 4 hours but preferably overnight.
Make the Pecan Praline Sauce: In a small saucepan, combine the brown sugar, evaporated milk and butter. Place over low heat and stir constantly until smooth and slightly thickened. Remove from the heat and stir in the vanilla extract and chopped pecans. Allow to cool to room temperature.
Spoon some of the sauce over the top of the cheesecake, leaving an inch border around the outside of the cheesecake. Reserve the remaining sauce for serving. Return the cheesecake to the refrigerator for 30 minutes.
Garnish the outside of the cheesecake with fresh whipped cream, if desired, and serve. Leftovers should be stored, covered or in an airtight container, in the refrigerator for up to 5 days.