Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.

Make the graham cracker crust by combining graham crackers and granulated sugar in a food processor. Add melted butter and pulse until resembling wet sand. Press into the bottom of the baking dish.

Prepare the cream cheese filling by beating cream cheese and granulated sugar until smooth, then add eggs one at a time and mix in vanilla. Pour over crust.

In a saucepan, combine brown sugar, corn syrup, heavy cream, butter, and salt. Heat until bubbling, then remove and stir in pecans. Pour over the cheesecake layer.

Bake for about 35 minutes until the edges are set with a slight jiggle in the center. Let cool at room temperature and then chill in the refrigerator for at least 4 hours.

Lift the bars out of the dish and slice into squares. Serve warm or cold, optionally with powdered sugar.