Preheat the oven to 350°F. Cover the outside bottom of a springform pan with foil and place it on a baking sheet.

In a large bowl, mix together the graham cracker crumbs, finely ground pecans, and melted butter until the mixture resembles wet sand. Press it into the bottom and 2 inches up the sides of the prepared pan.

In another bowl, beat the cream cheese and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating for 1 minute after each addition. Then mix in the vanilla and beat for another 1-2 minutes.

Carefully pour the cream cheese batter into the crust, ensuring it is evenly distributed.

In a large saucepan, whisk together the brown sugar, corn syrup, heavy cream, butter, and salt. Heat over medium heat until it reaches a rolling boil.

Cook for about 3 minutes, stirring constantly, then remove from heat and mix in the vanilla and chopped pecans.

Pour the pecan topping over the cheesecake batter, spreading it evenly.

Bake for approximately 45 minutes, or until the internal temperature reaches 150°F, noting that the center should jiggle slightly.

Allow the cheesecake to cool in the pan for 1 hour. Run a knife along the edge to loosen, cover, and refrigerate for at least 4 hours, preferably overnight.

Remove the sides of the springform pan and slice to serve. Store leftovers in an airtight container in the refrigerator for up to a week.