Preheat oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes until lightly golden. Let cool slightly.

In a large bowl, beat cream cheese until smooth.

Gradually beat in granulated sugar until well combined.

Add eggs one at a time, beating well after each addition.

Stir in vanilla extract and sour cream.

Pour the filling over the prepared crust.

In a separate bowl, combine chopped pecans, brown sugar, melted butter, and corn syrup. Stir until well mixed.

Dollop the pecan mixture evenly over the cheesecake filling.

Bake at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.

Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.