Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.

Mix graham cracker crumbs and melted butter. Press into pan base and bake for 10 minutes. Let cool.

Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla.

Pour filling into crust. Place pan in a water bath and bake for 55–60 minutes. Cool to room temperature, then refrigerate for 4+ hours.

In a saucepan, melt brown sugar, butter, and corn syrup. Add cream, simmer, then stir in pecans. Cook for 2–3 minutes.

Let topping cool slightly, pour over cheesecake, and chill for at least 1 hour before slicing.