Preheat oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for effortless lifting.

In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Press firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 8 to 10 minutes until lightly golden and set, then cool for 5 minutes.

In a large mixing bowl with an electric hand mixer or stand mixer fitted with the paddle attachment, beat softened cream cheese and sugar on medium speed for 2 minutes until smooth and lump-free.

Add sour cream and vanilla extract, beating until incorporated. Add eggs one at a time, mixing on low speed just until combined (do not over-whip to prevent air bubbles).

Pour cheesecake filling over pre-baked crust and smooth into an even layer with an offset spatula.

In a small bowl, toss chopped pecans with 2 tablespoons melted butter and brown sugar. Scatter evenly across the creamy cheesecake layer.

Bake at 325°F (165°C) for 30 to 35 minutes, until the edges are set and center has a very slight jiggle. Turn off oven, crack the door open, and let rest in oven for 15 minutes.

Cool completely to room temperature on a wire rack, then cover and chill in the refrigerator for at least 4 hours (or overnight for the cleanest slices).

Lift bars from pan using parchment handles. Drizzle generously with warm salted caramel and sprinkle with flaky sea salt. Slice into 16 bars using a clean, sharp chef knife wiped clean between cuts.