• Heat oven to 350 degrees F.  Prepare a 9x13-inch baking pan by lining with a parchment paper sling.

Crust

• In a food processor, pulse the graham crackers with the sugar until combined into fine crumbs.  Drizzle in the melted butter and pulse again until combined.  Transfer to the baking dish and press into an even, flat layer using the flat bottom of a measuring cup.

Cheesecake Layer

• In a large bowl, beat the cream cheese with an electric mixer until completely smooth.  Add the sugar, eggs, and vanilla, and beat again until smooth.  Pour over the graham cracker crust.

Pecan Pie Layer

• In a medium saucepan, heat the brown sugar, corn syrup, cream, butter, and salt over medium heat until the butter is melted an the mixture comes to a boil.  Boil for 1 minute, stirring constantly, then remove from the heat and immediately add the chopped pecans and vanilla.  
• Let the pecan pie filling cool slightly, then spoon gently over the cheesecake layer so it doesn't sink to the bottom.
• Transfer the pan to the oven and bake for 35-40 minutes, until just set, then remove from the oven and cool completely before slicing.  It is easiest to slice the bars when completely chilled, loosening the bars from the sides of the pan and transferring the entire thing to a cutting board using the parchment paper sling, then peeling that away and slicing into individual bars.