Preheat the oven to 325 degrees F.

Crush graham crackers in food processor or resealable bag

Add crumbs to large bowl

Stir in sugar

Melt butter in microwave safe bowl

Stir into crumb mixture until well combined

Press firmly into 9 inch springform pan

Place the crust in the freezer to chill while you prepare the filling.

In a large bowl, beat together cream cheese and sugar until fluffy.

Then add in the cornstarch and the salt.

Then gently hand stir in the vanilla extract and the eggs (adding in one at a time) and then mix in the sour cream.

Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.

Bake of 30 minutes.

While the cheesecake layer is baking, prepare the pecan topping.

Combine the brown sugar, corn syrup, vanilla extract and butter in a medium sauce pan.  Stir and bring the boil to a mixture and then heat for 2-3 minutes.

Remove the heat and allow the corn syrup mixture to cool.

In a separate bowl, stir together the eggs, salt and heavy cream.

Then after the cheesecake has baked for 30 minutes.  Stir the heavy cream mixture into the cooled corn syrup mixture and stir in the chopped pecans. Then spoon this mixture on top of the cheesecake.

Then bake for another 40-50 minute until the top of the cheesecake is brown and crisp.

After the cook time, move the cheesecake to a wire rack to cool completely.  Then refrigerate the cheesecake for a minimum of 4 hours before releasing the springform pan, cutting and serving.