Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan and bake for 10 minutes, then set aside to cool slightly.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth.
Add the eggs one at a time, followed by the vanilla, mixing until just incorporated.
Pour the cream cheese mixture over the crust and bake for 20 minutes.
While the cheesecake layer bakes, combine brown sugar, heavy cream, 1/4 cup butter, and salt in a saucepan over medium heat.
Cook the pecan topping mixture, stirring constantly, until it thickens slightly, then stir in the pecan halves.
Pour the pecan topping carefully over the partially set cheesecake layer.
Bake for another 15-20 minutes until the edges are set.
Let the bars cool to room temperature, then refrigerate for at least 4 hours before slicing into neat squares.