• Preheat the oven to 350°F/177°C. Prepare a 9" x 13" baking dish with parchment paper. Spritz the paper with nonstick cooking spray. Set aside.

Prepare the Crust

• Place the graham crackers and sugar into a food processor. Pulse until the crackers are finely ground.
• Add the melted butter and pulse again until the butter is evenly incorporated
• Press the graham cracker mixture into the prepared baking dish. Set aside.

To prepare the cheesecake layer:

• In the bowl of a stand mixer with paddles attached or, in a large mixing bowl using a hand mixer with beaters attached, beat the cream cheese at medium speed until light and creamy.
• Add the sour cream and continue beating until well blended, scraping down the sides as needed.
• To the batter, add the sugar, eggs, vanilla extract, and flour, beating until combined and smooth.
• Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.

To prepare the pecan pie layer

• Before removing the cheesecake layer from the refrigerator, make the pecan pie layer by melting the butter in a medium saucepan over medium heat.
• To the melted butter, add the heavy cream, brown sugar, vanilla, and corn syrup. Bring the mixture to a boil, stirring often.
• Stir in the pecans and mix until well-coated. Spoon the pecan pie layer over the cheesecake layer.
• Bake for 55 to 60 minutes in the preheated oven or until the middle no longer jiggles and the pecans are golden.
• Cool for at least one hour at room temperature prior to covering and refrigerating overnight.
• Prior to serving, cut into bars using a sharp knife.
• Store in a covered airtight container in the refrigerator.