Preparation Steps

• Preheat your oven to 325°F (160°C).
• In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
• In a large bowl, beat the cream cheese until smooth. Gradually add the brown sugar, beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Pour the cream cheese mixture over the prepared crust. Bake for 55-60 minutes until the center is set.
• Meanwhile, in a saucepan over medium heat, combine pecans, corn syrup, and heavy cream. Cook while stirring until the mixture begins to bubble. Remove from heat and let cool slightly.
• Once the cheesecake is baked, remove from oven and pour the pecan mixture on top. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.