Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheese cake Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs1 cup sour cream
2 teaspoons vanilla extract

Pecan Pie Topping:
1 cup chopped pecans
½ cup packed brown sugar
¼ cup corn syrup (light or dark)
¼ cup heavy cream1 teaspoon vanilla extract
¼ teaspoon salt

Directions

Preheat the oven to 325°F (163°C).In a mixing bowl, blend together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Mix until well combined. Firmly press the crumb mixture into the base of a 9-inch springform pan to form an even crust. Place the pan in the oven and bake for 10 minutes, then set it aside to cool completely.

Using a large bowl, mix the softened cream cheese and sugar until the texture is smooth and creamy. Gradually add the eggs, incorporating one at a time and mixing thoroughly after each addition. Stir in the sour cream and vanilla extract until fully incorporated. Pour the cheesecake filling over the cooled crust .Bake the Cheesecake: Bake the cheesecake for 55-65 minutes, or until the middle is nearly set with a slight wobble. Turn off the oven, leave the door slightly open, and allow the cheesecake to cool inside for about an hour. Take the cheesecake out of the oven and refrigerate it for at least 4 hours, or preferably overnight, to chill completely.

In a saucepan, combine brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Heat the mixture over medium heat, stirring continuously until it reaches a boil. Stir in the chopped pecans and cook for an additional 2-3 minutes. Remove from heat and let it cool slightly before spreading it over the chilled cheesecake. Chill and Serve: Refrigerate the cheesecake with the pecan topping for at least an hour before serving.

Slice and enjoy!