Crush the graham cracker. Mix together the crushed graham crackers, chopped pecans, brown sugar, and melted butter. Press the mixture into a 9×13 pan.

Beat two 8-oz packages of softened cream cheese until smooth and fluffy. Add the beaten eggs, one cup of granulated sugar and the vanilla extract. Beat until smooth, scraping the bowl occasionally.

Pour the cheesecake filling over the graham cracker crust. Bake at 375°F for 22-25 minutes or until the top is dry to the touch. Cool the cheesecake completely before making the pecan pie sauce.

In a large pot, mix together brown sugar and flour. Stir in heavy cream, butter, and corn syrup.

Bring the mixture to a boil over medium heat, stirring often. Once it starts to boil, turn the heat down to low and cook for 7-8 minutes, stirring constantly.

Remove from the heat and stir in chopped pecans and vanilla. Allow the mixture to cool for a few minutes and then pour the mixture over the cooled cheesecake and spread it out evenly.

Place in the fridge to allow the pecan pie sauce to cool and thicken. Store in the fridge.