1. Prepare the Crust:

   • Preheat the oven to 350°F (175°C).

   • Line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal. Spray with nonstick cooking spray.

   • In a medium bowl, combine 2½ cups graham cracker crumbs, ½ cup finely chopped pecans, and 3 tbsp granulated sugar. Stir to mix.

   • Add ½ cup melted and cooled salted butter and stir to coat the crumb mixture completely.

   • Evenly spread and press the mixture into the bottom of the prepared baking dish.

   • Bake for 10 minutes, then remove from the oven and lower the oven temperature to 325°F (163°C).

2. Make the Cheesecake Filling:

   • In a small bowl, stir together ¾ cup granulated sugar and 2 tbsp cornstarch.

   • In a large mixing bowl, use a stand mixer or handheld mixer on low to beat 24 oz room-temperature cream cheese and ¾ cup room-temperature sour cream for 1–1½ minutes until smooth.

   • With the mixer on low, gradually add the sugar-cornstarch mixture and continue mixing for 1–1½ minutes until well incorporated.

   • Add 1½ tsp vanilla extract and mix just until combined.

   • Add 2 extra large eggs, one at a time, mixing well after each until no yellow streaks remain and the mixture is uniform in color.

   • Evenly spoon the cheesecake filling over the baked crust. Use an offset spatula to smooth the top.

   • Gently tap the baking dish to release air pockets.

   • Bake at 325°F (163°C) for 50–55 minutes, or until the center is slightly wobbly.

   • Turn off the oven, crack the door, and let the bars rest in the oven for 30 minutes.

   • Remove from the oven and let sit at room temperature for 1 hour.

   • Cover and chill in the refrigerator for at least 4 hours.

3. Make the Pecan Topping:

   • In a 2–3-quart heavy-bottomed saucepan over medium heat, melt ½ cup sliced salted butter.

   • Whisk in ½ cup dark Karo syrup, ⅓ cup granulated sugar, ⅓ cup packed light brown sugar, and ¼ cup heavy cream.

   • Whisk constantly for 5–7 minutes until the sugars dissolve and the mixture reaches a low boil.

   • Lower the heat to medium-low and simmer for 2 minutes, stirring occasionally.

   • Remove from heat and stir in 1½ cups roughly chopped pecans. Let the topping cool completely.

4. Assemble and Serve:

   • Remove the chilled cheesecake bars from the refrigerator. Use the parchment overhang to lift them out of the baking dish.

   • Spoon the cooled pecan topping evenly over the cheesecake layer.

   • Use a large sharp knife to slice into 16 bars (4 slices x 4 slices).

   • Store in the refrigerator until ready to serve.

Cooking Tips

• Room-Temperature Ingredients: Use room-temperature cream cheese, sour cream, and eggs for a smooth, lump-free filling.

• Even Crust: Press the crust firmly to create a sturdy base that holds the layers.

• Gentle Mixing: Mix the cheesecake filling on low speed to avoid incorporating too much air, which can cause cracks.

• Chill Thoroughly: Refrigerate for at least 4 hours to ensure the cheesecake sets properly and slices cleanly.