Preheat & Prep:

Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later.

Make the Crust:

In a mixing bowl, stir together the graham cracker crumbs, melted butter, and (if desired) 2 tablespoons of sugar.
Press the mixture firmly into the lined pan to create an even crust.
Bake for about 10 minutes, or until the edges look lightly golden. Set aside to cool slightly.

Prepare the Cheesecake Layer:

In a separate bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the eggs one at a time, blending well after each addition.
Mix in the vanilla extract. Avoid overmixing to prevent excess air.

Bake the Cheesecake Layer:

Pour the cheesecake batter over the pre-baked crust.
Return the pan to the oven and bake for 15–20 minutes, or until the edges are set but the center still has a slight jiggle.
Allow it to cool for a few minutes while you prepare the topping.

Add the Pecan Topping:

In a bowl, combine the chopped pecans, brown sugar, melted butter (if using), and a pinch of salt.
Gently spread the pecan mixture over the partially baked cheesecake layer.

Final Bake:

Place the pan back in the oven for an additional 10–15 minutes, or until the pecan topping is toasty and the cheesecake layer is fully set.
A light, golden finish on the pecans is a good sign.

Cool & Chill:

Let the bars cool at room temperature, then refrigerate for at least 2 hours (or overnight) to firm up.
Chilling ensures clean slices and helps the flavors meld together.

Slice & Serve:

                       Use the parchment paper overhang to lift the dessert from the pan.
                       Slice into bars with a warm knife, wiping the blade between cuts.
                       Serve chilled or at room temperature for maximum enjoyment!