Preheat your oven to 350°F (175°C) and line a 13x9 inch baking dish with parchment paper.

In a food processor, pulse together graham crackers, granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared baking dish.

In a large mixing bowl, combine cream cheese, sugar, eggs, and vanilla extract. Blend until smooth and creamy; pour over the crust.

In a saucepan, combine brown sugar, corn syrup, heavy cream, butter, and salt. Stir over medium heat until boiling, then simmer for 1 minute. Remove from heat and stir in vanilla and chopped pecans.

Drizzle the pecan topping over the cheesecake layer. Bake for 35 minutes until edges are set with a slight jiggle in the center.

Allow to cool in the dish for 10-15 minutes, then refrigerate for at least 4 hours before slicing into squares.