Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper then spray it with a non-stick cooking spray.

In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.

Beat together the cream cheese, sugar and vanilla extract until well combined.

Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture a top the crust, spreading it into an even layer.

Add the corn syrup, brown sugar, butter, salt, vanilla extract and heavy cream to a saucepan and bring to a boil over medium heat stirring constantly.  Cook for 1 minute and then remove from the heat.  The stir in the chopped pecans.  Pour this mixture over the cheesecake layer and spread it into an even layer if possible.

Bake for 40-45 minutes until the cheesecake is set and the pecan layer is golden brown.

Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.

Remove the cheesecake from the fridge, slice it into bars and serve.