1. Preheat oven to 325°F (160°C). Wrap the outside of a springform pan with foil and lightly grease the inside.

2. In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes, then cool.

3. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in vanilla extract.

4. Pour cheesecake mixture over the cooled crust. Place the pan in a water bath and bake for 55–65 minutes, or until the center is nearly set.

5. Turn off oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.

6. In a saucepan over medium heat, combine brown sugar, corn syrup, and heavy cream. Stir constantly until mixture thickens slightly. Remove from heat and stir in toasted pecans. Let cool slightly.

7. Spoon the pecan mixture evenly over the chilled cheesecake.

8. Drizzle caramel sauce over the top before serving, if desired.