1. Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting.

2. In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until the texture looks like wet sand.

3. Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Set aside to cool slightly.

4. In a large bowl, beat the softened cream cheese until smooth.

5. Add 1/2 cup granulated sugar and mix until creamy.

6. Add the eggs one at a time, mixing just until combined after each addition.

7. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.

8. Pour the cheesecake filling over the crust and smooth the top.

9. Bake for 30 to 35 minutes, until the edges are set and the center still has a slight jiggle.

10. Let the cheesecake layer cool while you prepare the topping.

11. In a saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, and 1 tablespoon butter.

12. Stir until the mixture is smooth and glossy, then remove it from the heat.

13. Stir in the chopped pecans, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt.

14. Let the topping cool for 5 to 10 minutes.

15. Spoon the pecan topping gently over the cheesecake layer and spread evenly.

16. Cool the pan to room temperature, then refrigerate for at least 4 hours.

17. Lift the bars from the pan using the parchment paper, slice into 12 bars, and serve chilled.