1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.

2. In a medium bowl, combine graham cracker crumbs, finely chopped pecans, brown sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Cool slightly.

3. In a large mixing bowl, beat cream cheese until completely smooth, about 2 minutes. Add granulated sugar and beat until creamy. Mix in sour cream and vanilla extract.

4. Add eggs, one at a time, beating on low just until combined. Do not overmix.

5. Pour the cheesecake filling onto the cooled crust. Smooth the top.

6. Bake for 50–55 minutes or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.

7. Remove and refrigerate at least 4 hours, preferably overnight.

8. For the topping, melt butter in a saucepan over medium heat. Stir in corn syrup, brown sugar, beaten eggs, vanilla, and salt. Cook, stirring, for 4–6 minutes until slightly thickened. Do not boil. Remove from heat and fold in pecan halves.

9. Let the topping cool for 15 minutes, then pour over chilled cheesecake and spread evenly. Refrigerate at least 1 hour to set.

10. Release the cheesecake from the springform pan, slice, and serve. Wipe the knife between slices for clean cuts.