Preheat your oven to 350°F.

Line a 9x13 inch baking dish with parchment paper, and spray with non-stick spray. Set aside.

Melt ½ cup of butter by microwaving in 30-second increments in a microwave-safe bowl.

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the graham cracker mixture into the bottom of the prepared 9x13-inch baking dish. Bake the crust for 10 minutes, then allow it to cool.

Meanwhile, in a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, eggs, and a pinch of salt to the cream cheese mixture, and mix until well combined.

Pour the cheesecake mixture over the prepared crust and smooth it out evenly. Bake the cheesecake at 350°F for 30 minutes, until the very center is only slightly jiggly. Allow the cheesecake to cool.

For the topping, in a medium saucepan, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Heat the mixture over medium heat until boiling, and boil for 2-3 minutes. Add the vanilla extract and pecans, and stir to combine.

Allow the topping mixture to cool slightly, then drop by spoonfuls over the cheesecake and smooth out evenly.

Allow the entire cheesecake to cool completely, then chill in the refrigerator for 4 hours or overnight.