Preheat your oven to 350°F (175°C).

In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well-combined.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue to mix until well-blended.

Add in the vanilla extract and mix thoroughly.

Incorporate the eggs one at a time, beating well after each addition. Finally, fold in the sour cream until just combined.

Pour the cheesecake mixture into the cooled crust and spread evenly.

In another bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla extract until smooth.

Stir in the chopped pecans.

Carefully pour the pecan mixture over the cheesecake layer.

Bake the cheesecake in the preheated oven for about 50-60 minutes. The edges should be set, while the center remains slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour to prevent cracking.

Once cooled, refrigerate for at least 4 hours, preferably overnight.