• Heat oven to 350°F. Prepare a 9x13-inch baking pan by lining the bottom and sides 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.
  2 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup salted butter

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.
  16 ounces cream cheese, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla

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.  
  1 cup light brown sugar, 1/2 cup light corn syrup, 1/2 cup heavy cream, 1/4 cup salted butter, 1/2 teaspoon salt, 2 cups pecans, 1 teaspoon vanilla
• Let the pecan pie filling cool for 20 minutes, then spoon gently over the cheesecake layer so it doesn't sink to the bottom.
• Bake for 35-40 minutes until set, then remove from the oven and cool completely before transferring to the fridge for 4 hours to chill. Slice into squares and serve!