Prepare the crust: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, smoothing it into an even layer with the back of a spoon or the bottom of a glass. Bake the crust for about 8–10 minutes until lightly golden. Remove from the oven and let it cool slightly while preparing the filling.

Make the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar together using a hand mixer or stand mixer on medium speed until smooth and creamy, with no lumps remaining. Add in the eggs, one at a time, followed by the vanilla extract. Mix until the batter is fully combined and silky. Pour the cheesecake mixture evenly over the cooled crust, smoothing out the top with a spatula.

Bake the cheesecake base: Return the pan to the oven and bake for 25–30 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow it to cool at room temperature while you prepare the pecan topping.

Make the pecan pie topping: In a medium saucepan over medium heat, melt the butter and stir in the brown sugar, corn syrup, heavy cream, vanilla, and salt. Bring the mixture to a gentle simmer, stirring constantly for about 3–4 minutes until it thickens slightly and the sugar is fully dissolved. Turn off the heat and fold in the chopped pecans, making sure every piece is coated in the caramel-like mixture.

Assemble and bake again: Pour the warm pecan topping evenly over the cooled cheesecake layer, spreading it gently with a spatula to cover the entire surface. Return the pan to the oven for another 10–15 minutes, just until the topping bubbles slightly and sets.

Cool and chill: Remove from the oven and allow the bars to cool completely at room temperature. Then, transfer the pan to the refrigerator and chill for at least 3 hours (or overnight) to help the layers firm up beautifully.

Slice and serve: Once chilled, lift the bars out of the pan using the parchment overhang. Place on a cutting board and slice into neat squares or rectangles. Wipe the knife between cuts for clean edges. Serve as-is or top with a small dollop of whipped cream for an extra indulgent touch.