Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Make the crust. In a bowl, stir graham crumbs, sugar, and salt. Add melted butter and mix until evenly moistened. Press firmly into the prepared pan, packing it tight and even. Bake 8–10 minutes until set and lightly golden. Cool 10 minutes.

Beat the cheesecake layer. In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 2 minutes. Add sour cream, vanilla, and salt; mix to combine. Beat in eggs one at a time just until incorporated. Do not overmix—you want a silky, not airy, batter.

Assemble and bake. Pour cheesecake batter over the cooled crust, smoothing the top. Bake 20–24 minutes, until the edges are set and the center jiggles slightly like Jell-O. The surface should look glossy, not dry. Remove and let cool on a rack for 30 minutes.

Make the pecan topping. In a medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup. Bring to a gentle bubble and cook 2–3 minutes, stirring. Remove from heat. Stir in vanilla, salt, pecans, and heavy cream. The mixture will be thick, glossy, and spoonable.

Top and finish baking. Spoon the warm pecan mixture evenly over the slightly cooled cheesecake layer. Return to the oven and bake 10–12 minutes, until the topping looks set around the edges and lightly bubbling.

Cool and chill. Let the pan cool completely at room temperature, then chill for at least 4 hours, preferably overnight. This step helps the layers firm up for neat slices.

Slice and serve. Use the parchment to lift the slab onto a cutting board. Warm a sharp knife under hot water and dry it, then slice into bars. Wipe the blade between cuts for clean edges. Serve chilled or slightly cool.