• Line a 13 x 9 cake pan with parchment paper or foil and set aside.

For the graham cracker crust:

• If you are using full size grahams, place them in a food processor and pulse until they are fine crumbs. (If using store bought graham cracker crumbs just add to a large bowl.) Move to a large bowl and stir in sugar. Add melted butter and stir until combined and moistened. Spoon into the prepared cake pan and press firmly. You can use a measuring cup to help with this. Set aside.

To make the cheesecake filling:

• Add the cream cheese, sugar, eggs, and vanilla to the bowl of a stand mixer (or large bowl if using a hand mixer.) Using the whisk attachment, beat until fluffy and smooth (about 3-5 minutes). Use a spatula to scoop mixture onto the graham cracker crust, and gently smooth out. Be careful not to get any crumbs mixed in. Set aside.

To make the pecan pie filling:

• Add brown sugar, corn syrup, heavy cream, butter and salt to a small saucepan and heat over medium heat. Bring to a boil. Stirring constantly, boil for 1 full minute. Remove from heat and add in vanilla and chopped pecans. Allow to cool slightly then spoon slowly over cheesecake layer, so it doesn't sink to the bottom.
• Bake bars in a 350 degree oven for 35 minutes. Remove from oven and cool completely.
• Cover and refrigerate for 4 hours, or overnight. Remove from pan using the overhanging edges of parchment paper to a cutting board, slice into squares, and serve!