Preheat your oven to 350°F (175°C) and prepare a 13x9 inch baking dish by lining it with parchment paper.

In a food processor, pulse together the graham crackers, granulated sugar, and melted unsalted butter until it resembles coarse crumbs. Press into the bottom of the baking dish.

Blend the cream cheese until smooth. Gradually add granulated sugar, eggs, and vanilla extract, mixing until creamy. Pour over the crust.

In a saucepan, combine brown sugar, light corn syrup, heavy cream, unsalted butter, and salt. Heat until bubbly, then stir in chopped pecans and remove from heat.

Drizzle the pecan topping over the cheesecake layer. Bake for about 35 minutes or until edges are set.

Let cool at room temperature for about 1 hour, then refrigerate for at least 4 hours to set.

Lift the bars from the dish using the parchment, cut into squares and serve chilled.