A rich and decadent dessert that combines the creamy texture of cheesecake with the sweet, nutty flavor of pecan pie.

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press mixture into the bottom of the pan to form the crust. Bake for 10 minutes and set aside to cool.
In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
Pour cheesecake batter over the crust and smooth the top.
Bake cheesecake for 55-60 minutes, or until the center is almost set. Turn off the oven, crack the door, and let cheesecake cool for 1 hour inside the oven.
While cheesecake is cooling, prepare the pecan pie topping by mixing corn syrup, brown sugar, eggs, chopped pecans, and vanilla extract in a saucepan over medium heat. Cook for 5-7 minutes until slightly thickened.
Pour the pecan topping over the cooled cheesecake and spread evenly.
Refrigerate cheesecake for at least 4 hours, preferably overnight, before serving.

Ensure cream cheese is at room temperature for a smoother batter.
Use a water bath when baking to prevent cracks in the cheesecake.
Let the pecan topping cool slightly before pouring to avoid damaging the cheesecake surface.