Preparation Steps

• Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment, leaving overhang on the long sides for easy lifting.
• Make the crust: In a bowl, combine graham cracker crumbs, brown sugar, and salt. Stir in melted butter until the crumbs are evenly moistened.
• Press the mixture firmly and evenly into the prepared pan. Bake for 8 minutes, then set aside to cool slightly. Reduce oven temperature to 325°F.
• Make the cheesecake layer: Beat softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Scrape bowl as needed.
• Mix in sour cream and vanilla. Beat in eggs one at a time just until combined. Sprinkle in flour and mix on low only until incorporated (do not overmix).
• Pour cheesecake batter over the crust and smooth the top. Bake at 325°F for 22 to 25 minutes, until edges are set and the center has a slight jiggle.
• Cool the pan on a rack for 30 minutes. Meanwhile, prepare the pecan topping.
• Make the topping: In a medium saucepan over medium heat, melt butter with brown sugar, corn syrup, and salt. Bring to a gentle bubble, stirring constantly, for 3 to 4 minutes.
• Off heat, whisk in heavy cream and vanilla (if using cornstarch, whisk it into the cream first). Stir in chopped pecans, then return to low heat for 1 to 2 minutes until glossy and slightly thickened.
• Spoon the pecan mixture evenly over the cheesecake layer. Return to the 325°F oven and bake 10 minutes to set the topping.
• Cool on a rack for 1 hour, then refrigerate at least 3 hours (or overnight) until fully chilled and set.
• Lift out using parchment. Trim edges if desired and cut into 16 bars. Wipe the knife between cuts for clean slices. Serve chilled or at cool room temperature.