Gather all your ingredients. Ensure the cream cheese is softened at room temperature for easier mixing. Chop and cool the pecans if you haven't already.

Preheat your oven to 325°F.

In a mixing bowl, combine the melted butter, all-purpose flour, and chopped pecans until the mixture is evenly moistened.

Press this mixture firmly into the bottom of a lined 9x13-inch baking dish to form your crust.

In a stand mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth, scraping the bowl occasionally.

Add sour cream and vanilla extract, mixing until creamy.

Add eggs one at a time, mixing on low speed until thoroughly blended.

Pour the cheesecake filling evenly over the crust and smooth the top with an offset spatula.

Bake for 60-70 minutes until the filling is lightly golden and the edges begin to pull away slightly from the pan.

Remove the bars from the oven and allow to cool on a wire rack for about an hour.

In a medium saucepan over medium-low heat, mix together the chopped pecans, light brown sugar, heavy whipping cream, unsalted butter, ground cinnamon, and kosher salt.

Stir continuously until the sugar dissolves and the mixture thickens slightly, about 5–7 minutes.

Pour the warm pecan topping over the cooled cheesecake layer and spread gently to the edges.

Refrigerate for at least 2 hours or preferably overnight until fully set.

Cut into bars for serving, and enjoy!