Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes. Remove and let cool.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
3. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
4. Mix in the sour cream and flour until just combined. Do not overmix.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
2. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Step 4: Prepare the Pecan Topping

1. In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and eggs. Mix until well combined.
2. After the cheesecake has cooled for an hour, pour the pecan topping over the cheesecake, spreading it evenly.

Step 5: Bake Again

1. Return the cheesecake to the oven and bake for an additional 15-20 minutes, or until the topping is set.
2. Remove from the oven and let the cheesecake cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

Step 6: Serve

1. Carefully remove the sides of the springform pan.
2. Slice the cheesecake and serve chilled. Enjoy the rich flavors of pecan pie and cheesecake in every bite!