1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

2. Combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted butter in a bowl until moistened. Press evenly into the bottom of the prepared pan. Bake for 10 minutes and cool slightly.

3. In a large mixing bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar until smooth. Add 3 large eggs one at a time, mixing just until combined after each. Mix in 1 cup sour cream, 2 teaspoons vanilla extract, and 2 tablespoons flour until just combined.

4. Pour the cheesecake filling over the crust and smooth the top. Place the springform pan into a larger baking dish and fill the outer dish with hot water halfway up the sides of the pan to create a water bath.

5. Bake for 55–65 minutes, or until the center is almost set but slightly wobbly. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Transfer to the fridge and chill for at least 4 hours or overnight.

6. For the topping, combine 1 cup brown sugar, 2/3 cup light corn syrup, 1/4 cup unsalted butter, and 1/4 teaspoon salt in a saucepan. Bring to a gentle simmer, stirring until smooth. Remove from heat and stir in 1 teaspoon vanilla, 1/4 cup heavy cream, and 1 1/2 cups toasted pecan halves. Let cool until slightly thickened but still pourable.

7. Carefully remove the chilled cheesecake from the pan and transfer to a serving plate. Spoon the pecan pie topping over the top, letting it drip down the sides. Slice and serve.