Mix crushed graham crackers, melted butter and sugar in a bowl. Press the mixture into a pie dish. Make sure the crust is firm and even.

Preheat oven to 175°C. Bake the crust for 8–10 minutes. This helps it become crisp and hold the filling better. Let it cool completely.

In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream. Stir until creamy and lump-free.

Pour the cheesecake mixture into the cooled crust. Spread evenly using a spatula. Tap lightly to remove air bubbles for a smooth surface.

Bake for 30–35 minutes. The center should be slightly soft but set. Do not overbake, as it will continue to set while cooling.

In a saucepan, melt butter and brown sugar. Add pecans and stir well. Cook for a few minutes until sticky and caramel-coated.

Spread caramel sauce over the baked cheesecake. Then add the warm pecan mixture on top. Spread evenly for full coverage.

Let the pie cool at room temperature. Then refrigerate for at least 3 hours. This helps the layers set properly and improves texture.