1. Preheat oven to 325°F and wrap a 9-inch springform pan with foil to prevent leaks.

2. Mix graham cracker crumbs and melted butter until fully combined, then press into the bottom of the pan. Bake for 8 minutes and let cool.

3. Beat cream cheese until smooth, then add granulated sugar and continue mixing. Add eggs one at a time, followed by vanilla extract. Mix until creamy.

4. Pour the cheesecake mixture over the cooled crust and smooth the top. Tap gently to remove air bubbles.

5. Place the pan into a larger roasting pan and add hot water halfway up the sides. Bake for 55–60 minutes until the center is set but slightly jiggly.

6. Cool cheesecake to room temperature, then chill in the fridge for at least 4 hours or overnight.

7. In a saucepan, combine brown sugar, corn syrup, and heavy cream. Stir constantly over medium heat until it gently boils. Remove from heat and stir in chopped pecans and vanilla.

8. Let topping cool slightly before pouring over chilled cheesecake. Spread evenly and refrigerate again until set.

9. Slice and serve chilled or at room temperature. Optional: add whipped cream or caramel drizzle.