Heat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the long sides for lifting out the chilled bars.

Mix the graham-cracker crumbs, melted butter, sugar, and optional salt. Press the mixture firmly and evenly into the prepared pan, then bake for about 10 minutes.

Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing just until incorporated, then blend in the vanilla.

Spread the cheesecake mixture evenly over the warm crust.

Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, heavy cream, and salt until smooth and the sugar is mostly dissolved; do not let the mixture boil vigorously.

Cool the pecan mixture for several minutes. Whisk in the eggs and vanilla, then stir in the pecans.

Carefully spoon or pour the pecan mixture over the cheesecake layer. Bake for 35 to 45 minutes, until the edges are set, the center has only a slight wobble, and the topping looks glossy and set.

Cool completely at room temperature, then refrigerate for at least 2 hours. Lift the slab from the pan using the parchment, wipe a sharp knife clean between cuts, and slice into 24 bars.