In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the cheesecake filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the vanilla extract, eggs, sour cream, and heavy cream. Beat until fully combined and smooth.
Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 55-60 minutes, or until the center is set but still slightly wobbly. Let the cheesecake cool in the pan for about 30 minutes, then transfer to the refrigerator to chill for at least 4 hours, or preferably overnight.
Make the pecan pie topping:
In a saucepan, combine the chopped pecans, corn syrup, brown sugar, butter, heavy cream, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture is bubbly and thickened (about 5-7 minutes).
Remove from heat and let it cool slightly before pouring over the chilled cheesecake.
Assemble the cheesecake:
Once the cheesecake has cooled completely, pour the pecan pie topping evenly over the top.
Refrigerate the cheesecake for an additional 1-2 hours before serving to allow the topping to set.
Serve and enjoy!
Slice the cheesecake carefully, serve, and enjoy the rich combination of creamy cheesecake and pecan pie goodness!
