Prepare the Crust:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.

Press into Pan: Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.

Prepare the Cheesecake Layer:

Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs and vanilla extract, mixing until fully incorporated.

Spread Over Crust: Pour the cheesecake mixture over the cooled crust and spread it evenly.

Prepare the Pecan Pie Topping:

Make the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, cooking until the mixture is smooth and starts to bubble. Remove from heat and stir in the chopped pecans.

Layer Topping: Gently spoon the pecan mixture over the cheesecake layer, spreading it evenly.

Bake and Cool:

Bake: Bake the bars in the preheated oven for 35-40 minutes, or until the cheesecake layer is set.

Cool Completely: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.

Slice and Serve:

Slice: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles.

Serve: Serve chilled or at room temperature.