1. Preheat the oven to 325°F and prepare a 9-inch springform pan with parchment paper and foil wrapping for a water bath.

2. Mix graham cracker crumbs, ¼ cup brown sugar, and melted butter until well combined. Press into the pan and bake for 10 minutes. Let cool.

3. Beat cream cheese until smooth. Add granulated sugar and mix. Add eggs one at a time. Stir in vanilla extract and ½ cup heavy cream.

4. Pour cheesecake batter over the cooled crust. Bake in a water bath for about 55–65 minutes until the center is nearly set.

5. Turn off oven and let cheesecake sit inside with door ajar for 1 hour. Then cool to room temperature and refrigerate for at least 4 hours.

6. For the pecan topping, combine ½ cup brown sugar, corn syrup, ¼ cup butter, and ¼ cup heavy cream in a saucepan. Simmer until thickened, then stir in pecans.

7. Cool topping slightly, then pour over the chilled cheesecake. Let set before slicing.

8. Serve chilled with optional whipped cream or caramel drizzle.