Preheat your oven to 350°F (175°C).

Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.

Press the mixture into the bottom of a 9-inch springform pan, forming a slight lip around the edges to hold the filling. Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and blend until smooth.

Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake the cheesecake in the preheated oven for about 45 minutes, or until the center is just set and the edges are lightly golden.

Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to help prevent cracking.

Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

In a saucepan over medium heat, combine brown sugar and butter. Cook until the butter is melted and the sugar is dissolved.

Add heavy cream and bring to a simmer. Simmer for about 5 minutes, then remove from heat and stir in chopped pecans.

Let the topping cool to room temperature, then spoon over the chilled cheesecake.

Once the pecan topping is set and the cheesecake is thoroughly chilled, release it from the springform pan.

Slice and serve.