Combine the graham cracker crumbs and butter and mix well. Spread out evenly on the bottom of a 9-inch springform pan and press down to compact the crumbs. A flat bottom glass works well for this.
Cheesecake Filling Directions:
Add the softened cream cheese, sugar, and vanilla to a medium-size bowl and mix with an electric mixer until smooth. Add the eggs, 1 at a time, mixing on low speed until everything is combined. Pour this cheesecake mixture over the crust.
Bake for 30 minutes.
Pecan Praline Topping Directions:
Mix sugar and butter until blended. Add eggs and corn syrup and mix until everything is well combined. Add the pecans and mix well.
After the cheesecake has baked for 30 minutes, remove from the oven and spoon the pecan praline mixture evenly over the top.
Return the cheesecake to the oven and bake for 40 more minutes or until the pecan mixture has set.
Leave in the springform pan and cool completely on a wire rack. Refrigerate for at least 4 hours.
Optional, top with a dollop of whipped cream if desired before serving.