Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add brown sugar and mix well. Add vanilla extract, then eggs one at a time, mixing well after each. Stir in sour cream until fully blended.

In a separate bowl, combine corn syrup, chopped pecans, ground cinnamon, and salt. Stir until pecans are well coated.

Pour half of the cheesecake batter over the cooled crust. Spoon the pecan mixture evenly over the cheesecake layer, then pour the remaining cheesecake batter on top.

Bake for 55-60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.