Preheat the oven to 325°F (163°C). Prepare the graham cracker crust by combining the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

1. For the cheesecake filling, beat the softened cream cheese on medium speed until smooth. Add the sugar, then the eggs one at a time, mixing well after each addition. Add the vanilla and sour cream, then mix until smooth.
2. Pour the cheesecake filling over the cooled crust and smooth the top. Bake at 325°F for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight to set completely.
3. For the pecan pie topping, melt the butter in a saucepan over medium heat. Add the brown sugar, corn syrup, eggs, vanilla, and salt, stirring until smooth. Cook for 5 minutes until thickened, then remove from heat and cool slightly. Stir in the pecans.
4. Once the cheesecake is chilled, pour the pecan pie topping over the cheesecake, spreading evenly. Refrigerate for 1 hour to set the topping.
5. Serve chilled and enjoy!