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panmuffin
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Preheat oven to 325°F.
In a large bowl, beat the cream cheese with a hand mixer until light and fluffy.
Add in the granulated sugar and beat until combined.
Add in the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Pour the cheesecake batter into the graham cracker crust.
In a medium saucepan, combine the pecans, brown sugar, butter, corn syrup, and salt.
Cook over medium heat, stirring frequently, until the mixture is bubbly and thickened, about 5-7 minutes.
Carefully spoon the pecan topping over the cheesecake batter, spreading it evenly.
Bake for 55-65 minutes, until the center is almost set.
Allow to cool completely, then refrigerate for at least 4 hours or overnight before serving.