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Preheat oven to 325°F
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, beating until creamy.
Add eggs one at a time, mixing well after each addition. Stir in sour cream until mixture is smooth.
Pour the cream cheese mixture over the crust in the springform pan.
Bake for about 70-80 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from oven and let cool completely.
In a bowl, combine corn syrup, brown sugar, and melted butter. Stir until smooth. Fold in pecan halves.
Spoon the pecan mixture evenly over the cheesecake layer.
Refrigerate for at least 4 hours or overnight before serving.