Prepare the Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden. Let cool.

Make the Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add Sugar: Gradually add the granulated sugar, beating until well combined.
3. Add Eggs: Add eggs one at a time, mixing on low speed until just combined.
4. Stir in Vanilla and Caramel: Mix in the vanilla extract and 1/2 cup caramel sauce until smooth.
5. Fold in Pecans: Gently fold in the chopped pecans.

Bake the Cheesecake

1. Pour Filling: Pour the cheesecake filling over the cooled crust in the springform pan.
2. Bake: Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly.
3. Cool Down: Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
4. Chill: Remove from the oven and let cool completely at room temperature, then refrigerate for 2-3 hours or until chilled.

Prepare the Topping

1. Toast Pecans: In a dry skillet over medium heat, toast the pecan halves for 5-7 minutes until fragrant.
2. Drizzle Caramel: Before serving, drizzle the top of the cheesecake with additional caramel sauce and sprinkle the toasted pecans evenly.