Instructions

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes and remove from the oven to cool.
4. In a separate mixing bowl, beat the cream cheese until smooth and creamy.
5. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
6. Add the eggs, one at a time, beating well after each addition until the mixture is light and fluffy.
7. Pour half of the cream cheese mixture over the cooled crust in the springform pan.
8. Spread the pecan pie filling evenly over the cream cheese layer, ensuring it reaches the edges.
9. Pour the remaining cream cheese mixture over the pecan pie filling, smoothing the top with a spatula.
10. Sprinkle the chopped pecans evenly over the top of the cheesecake.
11. Bake for 55-60 minutes, or until the center is set and a slight jiggle remains in the middle.
12. Remove from the oven and let cool completely at room temperature before transferring to the refrigerator.
13. Chill in the refrigerator for at least 4 hours or overnight for best results.
14. Serve chilled, topped with a dollop of whipped cream and additional chopped pecans if desired.