Preheat and Prepare:

• Preheat the oven to 350°F (175°C).

• Line a 9×9-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray with nonstick cooking spray.

• Tip: Use a metal or glass dish for even baking, and clip the parchment to the edges for stability.

Make the Graham Cracker Crust:

• In a medium-sized mixing bowl, combine 2½ cups graham cracker crumbs, ½ cup finely chopped pecans, and 3 tbsp granulated sugar. Stir to combine.

• Add ½ cup melted and cooled salted sweet cream butter, stirring until the mixture is fully coated and resembles wet sand.

• Evenly spread and press the buttered crumb mixture into the bottom of the prepared baking dish, using a flat-bottomed glass or measuring cup for a compact layer.

• Bake for 10 minutes, or until lightly golden. Remove from the oven and lower the oven temperature to 325°F (165°C).

• Tip: Press the crust firmly to support the heavy layers, and cool slightly before adding the filling.

Prepare the Cheesecake Filling:

• In a small bowl, stir together ¾ cup granulated sugar and 2 tbsp cornstarch to combine.

• In a large mixing bowl, use a stand mixer or handheld mixer on low speed to beat 24 oz room-temperature cream cheese and ¾ cup room-temperature sour cream for 1–1½ minutes until smooth and creamy.

• With the mixer on low, gradually add the sugar-cornstarch mixture, mixing for another 1–1½ minutes until well incorporated.

• Add 1½ tsp pure vanilla extract and mix just until combined.

• Add 2 extra large eggs, one at a time, mixing on low speed until fully incorporated after each addition. Continue mixing until the batter is a uniform color with no yellow streaks, about 1 minute.

• Evenly spoon the cheesecake filling over the baked crust, smoothing with an offset spatula. Gently tap the dish on the counter to release air pockets.

• Tip: Use room-temperature ingredients to avoid lumps, and mix minimally to prevent incorporating air, which can cause cracks.

Bake the Cheesecake:

• Bake at 325°F (165°C) for 50–55 minutes, or until the edges are set and the center is slightly wobbly.

• Turn off the oven, crack the door, and let the cheesecake bars rest in the oven for 30 minutes to cool gradually and prevent cracking.

• Remove from the oven and let sit at room temperature for 1 hour.

• Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.

• Tip: The slight wobble in the center is normal; it will firm up during chilling.

Make the Pecan Topping:

• In a 2–3-quart heavy-bottomed saucepan over medium heat, add ½ cup sliced salted sweet cream butter and let it melt completely.

• Whisk in ½ cup dark Karo syrup, ⅓ cup granulated sugar, ⅓ cup packed light brown sugar, and ¼ cup heavy cream.

• Whisk constantly for 5–7 minutes until the sugars dissolve and the mixture reaches a low boil.

• Lower the heat to medium-low and simmer for 2 minutes, stirring occasionally.

• Remove from heat and stir in 1½ cups rough chopped pecans. Let the topping cool completely to room temperature, about 30–45 minutes.

• Tip: Stir constantly to prevent burning, and cool the topping fully to avoid melting the cheesecake layer.

Assemble and Slice:

• Remove the chilled cheesecake bars from the refrigerator. Use the parchment overhang to lift the bars out of the baking dish and place on a cutting board.

• Spoon the cooled pecan topping evenly over the cheesecake layer, spreading gently with a spatula.

• Using a large sharp knife, slice into 16 bars (4×4 grid), wiping the knife clean between cuts for neat edges.

• Tip: Run the knife under hot water and wipe dry for cleaner cuts through the sticky topping.

Serve:

• Serve chilled, arranged on a platter or in paper liners for a polished presentation.

• Optionally garnish with a drizzle of caramel sauce or a sprinkle of sea salt for extra flair.

• Tip: Keep refrigerated until serving to maintain the creamy texture and sticky topping.