In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the springform pan.

Bake for 8-10 minutes until fragrant and lightly golden.

Pour in the sugar, and continue mixing until fully incorporated.

Add the vanilla extract along with the eggs, one at a time, mixing between each addition.

Pour the cheesecake batter over the prepared crust.

Set the springform pan into a larger, oven-safe pan (such as a roasting pan). Carefully pour the hot water into the larger pan to create a water bath, taking care not to splash any water onto the cheesecake.

Bake for 65-75 minutes or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

After 1 hour, move the cheesecake to a wire rack, and allow it to cool at room temperature for another hour.

Once cooled at room temperature, transfer the cheesecake to the refrigerator, uncovered, to chill for 4-6 hours, or until fully set.

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, salt, and bourbon (if using).

Bring the mixture to a gentle boil, stirring constantly for 3-4 minutes, until it thickens to a syrupy consistency. Remove from heat and stir in the toasted pecans.

Let the mixture cool slightly before serving. For best results, spoon the topping over individual slices just before serving.