Take the cream cheese out of the fridge so it can come to room temperature while you work — this makes the filling silky and lump-free.

Preheat your oven to 350°F (177°C) for the crust step.

Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside bottom and about 2 inches up the sides with heavy-duty foil (you’ll finish the cheesecake in a water bath).

Have a roasting pan or large baking dish ready for the water bath later.

In a medium bowl combine the graham cracker crumbs and ¼ cup granulated sugar.

Pour in the 6 tablespoons melted butter and stir until the crumbs are evenly moistened.

Press the mixture firmly and evenly into the bottom (and just up the sides a little, if you like) of the prepared springform pan — use the bottom of a measuring cup to press it flat.

Bake the crust for 8–10 minutes at 350°F (177°C) until it smells toasty. Remove from the oven and let it cool while you make the filling.

Pro tip: Press the crust firmly — a compact crust prevents crumbling when you slice the cheesecake.

Reduce oven temperature to 325°F (163°C).

In a large bowl, beat the 24 oz softened cream cheese on medium speed until completely smooth and free of lumps (about 2 minutes).

Add 1 cup granulated sugar and beat until combined and glossy. Scrape the bowl down with a rubber spatula.

Mix in 1 cup sour cream and 2 teaspoons vanilla extract until smooth.

Add the eggs (3 large) one at a time on low speed, mixing just until incorporated after each addition. Avoid whipping in extra air. Scrape the bowl and fold gently so everything is uniform.

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles.

Pro tip: Don’t overmix once the eggs are added. Overbeating incorporates air that makes the cheesecake rise and then crack. Low-and-slow mixing is your friend.

Make sure the foil around your springform is snug and covers any potential leak points. Place the springform pan on a baking sheet.

Place the springform (on its baking sheet) into a larger roasting pan. Carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform. (Use caution — hot water can splash.)

Slide the whole setup into the oven and bake at 325°F (163°C) for 50–60 minutes. The edges should look set and the center will still have a slight jiggle — think of a loose gelatin wobble.

When time’s up, turn off the oven and crack the door open. Let the cheesecake sit inside for about 1 hour to cool slowly (this helps prevent cracks).

After the hour, move the cheesecake to a wire rack to cool completely, then remove the foil and chill in the fridge for at least 4 hours — preferably overnight.

Pro tip: Check doneness by gently shaking the pan. If the center wiggles just slightly and the edges are set, it’s done. If it looks liquid-y, give it a few more minutes.

While the cheesecake chills, toast the pecans (optional but highly recommended): spread pecan halves on a baking sheet and toast 6–8 minutes at 350°F (watch carefully — they burn fast). Let cool.

In a medium saucepan combine 1 cup light corn syrup, ½ cup packed brown sugar, and 4 tablespoons unsalted butter. Heat over medium, stirring until the sugar dissolves.

Bring the mixture to a gentle simmer and cook 1–2 minutes to thicken slightly, whisking continuously. Remove from heat.

Stir in 2 teaspoons vanilla extract, then fold in the 2½ cups pecan halves until evenly coated. Let the topping cool for 8–10 minutes — it should be warm and pourable but not hot.

Pro tip: Whisk continuously while the sugar heats to prevent grainy bits — you want a smooth, glossy syrup.

Make sure the cheesecake is fully chilled and firm (chilling overnight is ideal).

Pour the slightly cooled pecan pie topping across the surface of the cheesecake. Use a spatula to spread it gently and evenly, leaving a little of the cheesecake edge visible if you like the two-layer look.

Return the assembled pecan pie cheesecake to the refrigerator and chill for at least 1–2 more hours so the topping sets well (overnight if possible).

To slice cleanly: run a sharp knife under hot water, dry it, then slice; wipe the blade between cuts. Serve with whipped cream or a light dusting of flaky sea salt, if you like.

Storage note: Store leftovers tightly covered in the refrigerator for up to 3–4 days.