Let’s create this showstopper layer by layer:

1. Prepare Oven and Crust:

• Preheat oven to 325°F (163°C). Note: Initial pecan filling bake is at a higher temp, but cheesecake will be at 325°F later. This might be an initial overall temp, or the pecan filling bake temp needs clarification if it’s separate from cheesecake. Assuming this is for the main cheesecake bake, and pecan filling will bake briefly with it before cheesecake layer is added – however, the recipe states pecan filling is poured into crust before cheesecake batter. The instruction text for the pecan pie filling later says “cook over medium heat for about 10 minutes total. The mixture will come to a boil. Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens”. This implies it’s cooked on the stovetop first, then poured into the crust. Let’s follow that interpretation.
• Line the bottom of a 9-inch round springform pan with parchment paper. Spray the pan (bottom and sides) with non-stick cooking spray.
• Make Crust: In a medium bowl, mix graham cracker crumbs, ⅓ cup packed light brown sugar, and ½ cup melted salted butter until combined and crumbs are moistened. Press this mixture firmly into the bottom and about halfway up the sides of the prepared springform pan.
• Place the crust in the freezer to chill while preparing the pecan filling.

2. Make the Pecan Pie Filling (Bottom Layer):

• In a 2-quart saucepan, melt ⅓ cup of salted butter over medium heat.
• Add 1 cup granulated sugar, 1 cup light corn syrup, and the 1½ cups chopped pecans to the melted butter. Stir to combine.
• In a small bowl, lightly beat 2 eggs with 1 teaspoon vanilla extract.
• Carefully stir the egg mixture into the sugar/syrup/pecan mixture in the saucepan. (The recipe offers an alternative to add eggs/vanilla over the top of other ingredients in the pan to avoid scrambling; ensure all are stirred together well).
• Cook over medium heat, stirring constantly, for about 10 minutes total. The mixture will come to a boil.
• Once boiling, reduce heat to medium-low and continue simmering, stirring constantly, until the mixture deepens to a golden brown and thickens noticeably. Ensure it doesn’t stick or burn.
• Allow the pecan pie filling to cool for about 30 minutes. Then, pour this cooled filling into the chilled crust and spread into an even layer. Set aside.

3. Make the Cheesecake Layer:

• (Adjust oven to 325°F/163°C if not already at this temp).
• In a large bowl (or stand mixer with paddle), beat the softened cream cheese and 1 cup granulated sugar together on medium speed until fully mixed, smooth, and fluffy, scraping down the bowl.
• Mix in the salt and all-purpose flour until just combined.
• By hand (or on very low speed), gently stir in 1 tablespoon vanilla extract and then add the 3 room temperature eggs one at a time, mixing just until combined after each addition. Do not overbeat after adding eggs.
• Gently mix in the room temperature sour cream until smooth.
• Pour the cheesecake mixture evenly over the pecan pie filling layer in the springform pan.

4. Prepare Water Bath and Bake Cheesecake:

• Wrap the outside bottom of the springform pan securely in 1 to 2 layers of heavy-duty aluminum foil to prevent water from seeping in.
• Place the foil-wrapped springform pan into a larger baking pan (like a roasting pan). Carefully pour hot water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath.
• Carefully place the entire water bath setup into the preheated 325°F oven.
• Bake for 1 hour, or until the edges of the cheesecake are set and the center is just slightly jiggly (it should not be liquid).

5. Cool Cheesecake (Crucial Steps):

• Turn off the oven. Leave the cheesecake inside the closed oven for 30 minutes.
• After 30 minutes, crack the oven door open slightly and let the cheesecake continue to cool in the oven for another 30 minutes.
• Remove the cheesecake (still in its springform pan and foil) from the water bath and place it on a wire rack. Remove the foil. Let it cool completely to room temperature.
• Once completely cool, cover the cheesecake with plastic wrap and place it in the refrigerator to chill thoroughly, preferably overnight (at least 6-8 hours).

6. Make Pecan Topping:

• Once cheesecake is fully chilled, prepare the topping. Melt ¼ cup salted butter and ⅓ cup packed light brown sugar together in a small saucepan over medium heat. Bring to a simmer and cook, stirring, for 2 to 3 minutes, until the mixture deepens in color.
• Remove from heat and stir in ½ teaspoon vanilla extract and ¼ cup heavy cream. Whisk until smooth.
• Stir in the 1 cup roughly chopped pecans. Let the topping cool slightly until it’s warm but not hot, and still pourable/spoonable.

7. Finish and Serve:

• Carefully remove the outer ring of the springform pan from the chilled cheesecake.
• Spoon or drizzle the warm (not hot) pecan topping over the cheesecake, allowing it to spread or drip down the sides as desired.
• Chill for another 30 minutes to allow the topping to set slightly, or serve immediately if preferred. Slice with a hot, sharp knife, wiping clean between cuts.

This multi-stage process yields an incredible result