1. Prepare the Pie Crust

1. Preheat oven to 425°F (220°C).
2. Place the unbaked pie crust in a 9-inch pie dish and crimp edges if desired.
3. Optional: Prick the bottom with a fork to prevent puffing or use pie weights if blind-baking.

2. Make the Cheesecake Layer

1. In a medium bowl, beat cream cheese, granulated sugar, 1 egg, and vanilla extract until smooth (1–2 minutes).
2. Spread evenly over the bottom of the pie crust.

3. Add the Pecan Layer

1. Sprinkle 1 cup chopped pecans evenly over the cheesecake layer.

4. Prepare the Pecan Pie Topping

1. In another bowl, beat 3 eggs, corn syrup, and brown sugar until blended and slightly frothy.
2. Pour evenly over the pecans, covering them completely.

5. Bake the Pie

1. Place the pie on a baking sheet to catch drips. Bake at 425°F for 10 minutes.
2. Reduce oven to 375°F (190°C) and bake 25–30 minutes until top is set and golden.
3. Cover crust edges with foil if they brown too quickly.
4. Cool completely on a wire rack (2–3 hours).

6. Slice and Serve

1. Slice into 8–10 wedges using a sharp knife.
2. Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.
3. Optional: Drizzle with caramel sauce or sprinkle extra pecans for garnish.