• Preheat your oven to 350°F then grease and line an 8x8-inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal.

Graham cracker crust

• In a large bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix until all the crumbs are evenly coated.
  1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup butter, 1/4 teaspoon salt
• Press the mixture evenly into the bottom of the prepared pan to create the graham cracker crust. Use the back of a spoon or a flat-bottomed glass to create a smooth and compact crust. Bake for 10 minutes then allow it to cool down.

Cheesecake Filling

• In a large bowl, cream the softened cream cheese with the brown sugar, the white sugar, and the flour until smooth and creamy.
  16 oz cream cheese, 1/2 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon all-purpose flour
• Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  2 large eggs, 1 teaspoon vanilla extract
• Pour the cheesecake filling over the graham cracker crust, spreading it out evenly. Bake in the preheated oven for 30-35 minutes or until the cheesecake has puffed up and has a slight jiggle in the center. Allow the cheesecake to sit for 10-15 minutes before topping it with the pecan pie filling.

Pecan Topping

• In a medium saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, salt, and unsalted butter.
  1 cups pecans, 1/4 cup light corn syrup, 1/3 cup light brown sugar, 1/3 cup heavy cream, 1/4 teaspoon cinnamon, 4 tablespoons unsalted butter, 1/4 teaspoon salt
• Bring the mixture to a gentle boil, stirring constantly. Reduce the heat to low and simmer for about 4-5 minutes, or until the mixture thickens slightly.
• Remove the saucepan from heat and stir in the vanilla extract.
  1 teaspoon vanilla extract

Add the Pecan Topping

• Carefully pour the pecan topping over the cheesecake layer, spreading it evenly.
• Allow the pecan cheesecake bars to cool in the pan at room temperature fully, then refrigerate for at least 6 hours or until fully chilled. preferred overnight.
• Once chilled, use the parchment paper overhangs to lift the bars out of the pan. Slice into squares and serve.