Preheat a convection oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides.

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter; press the mixture firmly into an even layer at the base of the prepared pan.

Blind bake the crust for 10 minutes until golden; remove from oven and allow to cool while preparing the filling.

In a stand mixer fitted with a paddle attachment, cream the 16 ounces of cream cheese and 1/2 cup sugar until smooth and free of lumps.

Incorporate eggs one at a time on low speed, then fold in the sour cream and vanilla extract until the mixture is homogenous.

Pour the cheesecake batter over the par-baked crust and bake for 35 minutes or until the edges are set and the center has a slight jiggle.

While the cheesecake bakes, whisk together chopped pecans, brown sugar, corn syrup, 2 tablespoons melted butter, and salt in a small bowl.

Carefully distribute the pecan mixture over the top of the cheesecake layer once the initial 35-minute bake is complete.

Return the pan to the oven for 15 minutes to allow the pecan topping to caramelize and set.

Cool the pan on a wire rack for 1 hour, then refrigerate for a minimum of 4 hours before slicing into 16 bars.