1. Preheat your oven to 325°F (160°C). Butter a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during baking — I learned this trick the hard way when Mama Lu’s pot roast drippings found their way into the oven!
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of the springform pan to form an even crust. Set aside.
3. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 3-4 minutes. This step reminds me of those afternoons kneading biscuit dough with Mama Lu — patience and steady hands make all the difference.
4. Add the brown sugar and granulated sugar, mixing until fully incorporated. Then, blend in the flour, which helps the cheesecake hold its shape without becoming dense.
5. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract and sour cream to keep the texture silky and tangy.
6. Pour the cream cheese batter over the crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles — this little step helps avoid cracks, a lesson Mama Lu taught me when she’d be fussing over her pie crusts.
7. In a separate bowl, stir together the corn syrup, melted butter, sugar, and salt for the pecan topping. Fold in the toasted pecan halves evenly.
8. Carefully spoon the pecan mixture over the cheesecake layer, spreading it out to cover the surface.
9. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. This gentle heat helps the cheesecake bake evenly and stay moist.
10. Bake for 60-70 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for another hour — this slow cooling prevents cracks and keeps it creamy.
11. Remove the cheesecake from the water bath and cool completely on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, before serving.

That slow, careful baking process might feel like a lot, but it’s exactly what Mama Lu would say makes all the difference between a good dessert and a cherished one.