Prepare the Crust

1. Preheat the oven to 325 °F (about 163 °C).
2. Grease the bottom and sides of a 9 × 13 inch baking pan. Line the bottom with parchment paper and grease the parchment as well.
3. Place the graham crackers in a food processor and blend until you achieve fine, sandy crumbs.
4. Add the chopped pecans and brown sugar, pulse again until nuts are finely ground.
5. Pour in the melted butter and mix until evenly combined.
6. Firmly press the crumb mixture into the base of your prepared pan, smoothing it out with your hands or the flat bottom of a cup for an even layer.
7. Bake the crust for 10 minutes. Remove from oven and allow it to cool while you prepare the cheesecake layer.

2. Make the Cheesecake Batter

1. In a large bowl or stand mixer, beat the softened cream cheese on medium speed for about 3 minutes until smooth and creamy.
2. Add the brown sugar and granulated sugar and beat for another 2 minutes. Scrape down the bowl, then beat an additional 30 seconds to ensure even mixing.
3. Mix in the sour cream until well combined, scraping the bowl as needed.
4. Add the eggs one at a time, mixing on low/medium speed just until each egg is incorporated before adding the next. Avoid overmixing at this stage.
5. Blend in the vanilla extract and salt with just brief mixing.
6. Pour the cheesecake batter over the cooled crust, smoothing the top.

3. Bake in a Water Bath

1. Place the 9 × 13 in pan into a larger roasting pan or baking dish.
2. Carefully pour hot water into the roasting pan to reach about halfway up the sides of the cheesecake pan (this water bath helps prevent cracking).
3. Bake in the 325 °F oven for 55 to 65 minutes. The center should jiggle slightly while the edges look set.
4. Turn the oven off (don’t open it) and leave the cheesecake inside for 1 hour to gently cool.
5. After that, remove from oven, cool further, and transfer to the refrigerator. Chill for at least 6 hours (or overnight) before topping.

4. Prepare the Pecan Pie Topping

1. In a medium saucepan over medium heat, melt butter, then add brown sugar and dark corn syrup. Stir and bring to a boil.
2. Let the mixture simmer for about 5 minutes, stirring occasionally so it doesn’t stick or scorch.
3. Stir in the heavy cream, vanilla extract, and salt; cook another 1–2 minutes until well blended.
4. Remove from heat and stir in the chopped pecans. Let it rest about 5 minutes — the sauce will thicken slightly.

5. Assemble & Chill

1. Pour the warm pecan pie topping over the chilled cheesecake layer.
2. Use a spatula to spread it evenly over the surface.
3. Return to the refrigerator for at least 3 hours to fully set before slicing and serving.