Start by preheating your oven to 325°F. Grease your pan and line it with parchment paper. Process the graham crackers, pecans, and brown sugar in a food processor until finely ground. Mix in the melted butter. Press this buttery crust into the bottom of your pan, ensuring it’s evenly spread. Bake for 10 minutes, then set aside to cool.

Using a mixer, beat softened cream cheese until it’s creamy and smooth. Gradually add the sugars and continue mixing until fully combined. Mix in the sour cream, followed by one egg at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla and a pinch of salt for that extra depth of flavor. Pour the cheesecake batter over the cooled crust, smoothing it evenly with a spatula.

To prevent cracking, place your baking pan inside a larger roasting pan and pour hot water around it, creating a water bath. Bake for 55-65 minutes, checking for a slight jiggle in the center. Once done, turn off the oven and allow the cheesecake to cool inside for another hour.

While the cheesecake chills, create the topping. Heat butter, brown sugar, and corn syrup in a saucepan, letting it simmer for about 5 minutes. Stir in heavy cream, vanilla, and a hint of salt. Add the pecans, mixing to coat them completely. Allow the mixture to cool slightly.

Spread the pecan pie topping evenly over the chilled cheesecake. Use a spatula to make sure it’s evenly distributed. Refrigerate for at least 3 hours or overnight for the best result. Once set, cut into squares and enjoy the layers of deliciousness!