1. Preheat the oven to 350°F (175°C). Lightly grease a deep 9 inch pie dish or a 9 inch springform pan.

2. Make the crust by stirring together the graham cracker crumbs, granulated sugar, and salt in a medium bowl, then pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed.

3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pan, using the bottom of a measuring cup to make the crust even and compact.

4. Bake the crust for 8 to 10 minutes, until lightly golden and fragrant, then remove from the oven and let it cool slightly while you prepare the cheesecake layer.

5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, scraping down the sides of the bowl as needed.

6. Add the granulated sugar and beat again until the mixture looks smooth and silky with no graininess.

7. Beat in the sour cream and vanilla extract until well combined.

8. Add the eggs one at a time, mixing on low speed just until each egg is incorporated, being careful not to overbeat so you do not add too much air to the batter.

9. Pour the cheesecake batter over the warm crust and smooth the top with an offset spatula or the back of a spoon.

10. Bake the cheesecake layer for 25 to 30 minutes, until the edges are set and the center still has a slight wobble when you gently jiggle the pan.

11. While the cheesecake layer bakes, prepare the pecan topping by whisking together the light corn syrup, light brown sugar, eggs, melted butter, vanilla extract, and salt in a medium bowl until smooth and glossy.

12. Fold the pecan halves or chopped pecans into the syrup mixture until they are evenly coated, then let the mixture rest for 5 minutes so the nuts absorb some of the liquid.

13. Carefully remove the partially baked cheesecake from the oven and reduce the oven temperature to 325°F (165°C).

14. Gently spoon the pecan mixture over the cheesecake layer, spreading it out evenly to the edges without disturbing the cheesecake underneath.

15. Return the pie to the oven and bake for 25 to 30 minutes more, until the pecan topping is puffed, deeply golden, and just set in the center.

16. Transfer the pie to a wire rack and let it cool completely to room temperature.

17. Once cooled, cover the pie and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set and the flavors to meld.

18. To serve, slice the chilled pecan cheesecake pie with a sharp knife, wiping the blade clean between cuts, and enjoy plain or topped with whipped cream or vanilla ice cream.