Preheat the oven to 325°F.

In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.

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 cream cheese with an electric mixer until smooth and creamy.

Gradually add ¾ cup of granulated sugar and continue to beat until well combined.

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

Stir in the vanilla extract and sour cream until smooth.

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

In a separate bowl, mix the remaining ¼ cup of sugar, corn syrup, chopped pecans, cinnamon, and salt until well combined.

Pour this pecan mixture over the cream cheese layer.

Bake the cheesecake for 55-60 minutes or until the center is set but slightly jiggly.

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

Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.