Y'all, I absolutely adore this dessert! My man can't stop at one; he goes for three every single time

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese with 1 cup of sugar until smooth. Incorporate eggs one at a time, then stir in the vanilla extract.
4. Pour the cream cheese mixture over the crust in the springform pan.
5. In a saucepan over medium heat, combine brown sugar, heavy cream, and 1/4 cup butter. Bring to a boil, then reduce heat and simmer until the caramel thickens, about 5 minutes.
6. Stir in 1 tsp of sea salt, then mix in the chopped pecans.
7. Pour the caramel pecan mixture over the cheesecake layer.
8. Bake in the preheated oven for 50 minutes. Turn off the oven, let the cheesecake sit in the oven with the door closed for an hour.
9. Chill in the refrigerator for at least 4 hours, or overnight.
10. Before serving, garnish with whole pecans and a sprinkle of sea salt.

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