Preheat your oven to 325°F.

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add ¾ cup of granulated sugar and continue to beat until well combined. Add the vanilla extract and mix until incorporated.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix. Stir in the sour cream until smooth.

Pour the cream cheese mixture over the cooled crust in the springform pan.

In a separate bowl, mix the chopped pecans, remaining ¼ cup of sugar, corn syrup, ground cinnamon, and salt. Spoon this mixture over the cream cheese layer.

Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature.

Once cooled, refrigerate for at least 4 hours or overnight before serving.