Preheat and Prepare:

• Preheat the oven to 325°F (165°C).

• Line a 9-inch round springform pan with parchment paper, covering the bottom, and spray with non-stick cooking spray.

• Tip: Wrap the outside of the pan with foil to prevent leaks, especially if using a water bath later.

Make the Crust:

• In a medium mixing bowl, combine 2 cups graham cracker crumbs, ⅓ cup packed light brown sugar, and ½ cup melted salted butter.

• Stir until the mixture resembles wet sand and holds together when pressed.

• Press the mixture evenly into the bottom and halfway up the sides of the prepared springform pan, using a flat-bottomed glass or measuring cup for a compact layer.

• Place the crust in the freezer to chill for 10–15 minutes while preparing the filling.

• Tip: Press firmly to create a sturdy base that supports the heavy layers.

Prepare the Pecan Pie Filling:

• In a medium saucepan, melt ⅓ cup salted butter over medium heat.

• Stir in 1 cup granulated sugar and 1 cup light corn syrup, cooking until the mixture is smooth and just begins to bubble, about 3–4 minutes.

• Remove from heat and let cool slightly, about 5 minutes.

• In a small bowl, whisk 2 eggs and 1 tsp vanilla extract. Slowly temper the eggs by adding a small amount of the warm sugar mixture, whisking constantly, then stir the egg mixture back into the saucepan.

• Fold in 1½ cups chopped pecans.

• Pour the pecan pie filling over the chilled crust, spreading evenly.

• Bake for 20 minutes, or until the filling is slightly set but still soft. Remove from the oven and let cool for 10 minutes.

• Tip: Cool the filling slightly to prevent it from mixing with the cheesecake layer.

Make the Cheesecake Layer:

• In a large mixing bowl, use a hand mixer or stand mixer on medium speed to beat 16 oz softened cream cheese, 1 cup granulated sugar, ¼ tsp salt, and 1½ tbsp all-purpose flour until smooth and creamy, about 2 minutes.

• Add 1 tbsp vanilla extract and 3 eggs, one at a time, beating on low speed until just combined after each addition.

• Mix in ½ cup sour cream until fully incorporated, scraping down the bowl as needed.

• Pour the cheesecake batter over the cooled pecan pie filling, spreading gently to create an even layer.

• Tip: Beat the cheesecake mixture minimally to avoid incorporating air, which can cause cracks.

Bake the Cheesecake:

• Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath (optional but recommended for a crack-free cheesecake).

• Bake at 325°F (165°C) for 50–55 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.

• Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

• Remove from the oven and water bath, and let cool completely at room temperature, about 1 hour.

• Tip: If skipping the water bath, watch closely to avoid overbaking, and expect possible minor cracks.

Prepare the Pecan Topping:

• In a small saucepan, melt ¼ cup salted butter over medium heat.

• Stir in ⅓ cup light brown sugar and cook until bubbling, about 2 minutes.

• Remove from heat and stir in ½ tsp vanilla extract, ¼ cup heavy cream, and 1 cup roughly chopped pecans until combined.

• Let the topping cool slightly, about 5 minutes, to a pourable consistency.

• Pour the pecan topping over the cooled cheesecake, spreading evenly.

• Tip: Work quickly to spread the topping before it sets, and ensure it’s not too hot to avoid melting the cheesecake.

Chill and Serve:

• Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 3 hours, preferably overnight, to set the layers fully.

• To serve, remove the springform pan’s sides, transfer to a serving plate, and slice into 10–12 wedges using a sharp knife, wiping clean between cuts.

• Serve chilled, optionally garnished with whipped cream or a drizzle of caramel sauce.

• Tip: Run the knife under hot water for cleaner cuts through the sticky pecan layers.