Pecan Pie Cheesecake

Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix. Pour the cheesecake batter over the cooled crust.
In a separate bowl, combine the chopped pecans, corn syrup, brown sugar, salt, bourbon (if using), and 1/2 teaspoon vanilla extract. Stir until fully mixed. Carefully spoon the pecan mixture over the cheesecake batter, spreading it evenly.
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center of the cheesecake is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.