1. Preheat the oven to 325°F and line a 9×13-inch baking pan with parchment paper.

2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until evenly combined.

3. Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 minutes.

4. Beat the softened cream cheese with 3/4 cup granulated sugar until smooth and creamy.

5. Mix in the sour cream and vanilla extract, then add the eggs one at a time and mix gently until just combined.

6. Pour the cheesecake filling over the warm crust and spread it evenly.

7. Bake for 28 to 32 minutes, until the edges are set and the center has a slight wobble.

8. While the cheesecake bakes, combine brown sugar, corn syrup, butter, heavy cream, and salt in a saucepan over medium heat.

9. Stir until smooth and glossy, then remove from the heat and fold in the chopped pecans.

10. Spoon the pecan topping gently over the cheesecake layer and return the pan to the oven.

11. Bake for 18 to 22 minutes, until the topping is bubbling lightly and the cheesecake is set.

12. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.