### Instructions
**1. Prepare the Crust:**
a. Preheat your oven to 350°F (175°C).
b. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
c. Press the mixture firmly into the bottom of a 9-inch springform pan.
d. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
**2. Make the Cheesecake Filling:**
a. Reduce oven temperature to 325°F (160°C).
b. In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy (about 2-3 minutes).
c. Gradually add the granulated sugar and beat until well combined, scraping down the sides of the bowl as needed.
d. Beat in the eggs one at a time, just until combined. Do not overmix.
e. Stir in the vanilla extract and sour cream until smooth.
f. Pour the cheesecake filling over the cooled crust in the springform pan.
g. Place the springform pan on a baking sheet.
h. Bake for 45-55 minutes, or until the edges are set but the center still wiggles slightly when gently shaken.
i. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
j. Remove the cheesecake from the oven and let it cool completely on a wire rack.
k. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before adding the topping.
**3. Prepare the Pecan Pie Topping:**
a. In a medium saucepan, combine the chopped pecans, light corn syrup, light brown sugar, melted butter, whisked egg, vanilla extract, and salt.
b. Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a gentle boil (about 5-7 minutes).
c. Remove from heat and let cool for 15-20 minutes, stirring occasionally. This helps it thicken further.
**4. Assemble and Serve:**
a. Once the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan.
b. Evenly spread the cooled pecan pie topping over the top of the cheesecake.
c. Return the Pecan Pie Cheesecake to the refrigerator for at least 1-2 hours to allow the topping to set.
d. Slice and serve chilled. Enjoy!
### Short Tips
* **Room Temperature Ingredients are Key:** Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free cheesecake filling.
* **Don’t Overmix:** Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix just until combined.
* **Water Bath for No Cracks:** For an extra creamy and perfectly smooth cheesecake, consider baking it in a water bath. Wrap the bottom of your springform pan tightly with several layers of foil before placing it in a larger pan filled with hot water.
* **Chilling is Crucial:** Don’t rush the chilling process for the cheesecake. It needs ample time to set properly and develop its full flavor.
* **Customize Your Topping:** Feel free to add a sprinkle of sea salt to the pecan topping for a sweet and salty kick, or even a drizzle of caramel sauce before serving for extra decadence.
