Preheat the oven to 350°F (175°C).

Prepare the graham cracker crust by mixing crumbs, sugar, and melted butter in a medium bowl.

Press the mixture into a 9-inch springform pan evenly across the bottom and slightly up the sides.

Bake the crust for 10 minutes or until lightly golden, then remove from the oven and allow to cool.

In a large bowl, beat the softened cream cheese and brown sugar until smooth and creamy.

Add in the eggs one at a time, blending well after each addition, then mix in the vanilla extract.

Fold in the chopped pecans gently into the cheesecake mixture until just combined.

Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake for 50-60 minutes, or until the edges are set but the center remains slightly jiggly.

Once baked, turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Prepare the pecan topping by combining corn syrup, sugar, heavy cream and chopped pecans in a saucepan over medium heat.

Bring the mixture to a gentle boil, stirring frequently until it thickens slightly, about 3-5 minutes.

Pour the pecan topping over the chilled cheesecake, spreading it evenly across the surface.

Chill the cheesecake again for at least 30 minutes to allow the topping to set before slicing and serving.