Preheat your oven to 325°F (165°C). Wrap the bottom of a springform pan with foil to prevent water from seeping in.

In a food processor, pulse together graham crackers and pecans until finely crushed. Mix with granulated sugar and melted butter, then press into the bottom of the springform pan. Bake for 15-18 minutes and let cool.

In a medium skillet, melt 1 tablespoon of butter and add the chopped pecans, stirring frequently for about 4-5 minutes until fragrant and lightly toasted. Cool and chop finer.

In a large mixing bowl, beat room-temperature cream cheese and sugar on medium speed until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla extract, and chopped pecans until well combined.

Pour cream cheese filling onto cooled crust. Place the pan in a larger roasting pan and carefully add boiling water until it reaches halfway up the sides.

Bake for 60-70 minutes until the center is slightly jiggly. Turn off the oven and crack the door, letting it cool for about 1 hour.

Refrigerate for at least 4 hours or overnight. Before serving, garnish with whipped cream, caramel drizzle, and extra toasted pecans.