1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.

2. Mix graham cracker crumbs, 1/4 cup sugar, melted butter, and salt until mixture resembles wet sand. Press firmly into bottom of prepared pan.

3. Bake crust for 10 minutes. Remove and let cool. Set up water bath by placing springform pan in a larger roasting pan.

4. Beat cream cheese on medium speed until smooth and fluffy, 3-4 minutes, scraping bowl frequently.

5. Add 1 cup sugar to cream cheese and beat until combined. Mix in sour cream and vanilla extract.

6. Add flour and mix briefly. Add eggs one at a time on LOW speed, mixing just until incorporated.

7. Pour cheesecake filling over cooled crust. Tap pan gently on counter to release air bubbles.

8. Place roasting pan with springform pan into oven. Carefully pour boiling water into roasting pan until it reaches halfway up the sides of the springform pan.

9. Bake for 55-65 minutes until edges are set but center still jiggles slightly (about 2-inch diameter).

10. While cheesecake bakes, whisk together corn syrup, brown sugar, 3 tablespoons melted butter, 2 eggs, vanilla, and salt. Fold in toasted pecans.

11. Remove cheesecake from oven (leave water bath setup). Pour pecan mixture over top, spreading pecans evenly.

12. Return to oven and bake 25-30 minutes more until pecan layer is set and golden.

13. Turn off oven and crack door open 4 inches. Let cheesecake sit in cooling oven for 1 hour.

14. Remove from oven and water bath. Run thin knife around pan edge. Cool to room temperature on wire rack (about 2 hours).

15. Cover and refrigerate at least 8 hours or overnight before serving.