Preheat your oven to 350ºF. Crush the Graham Crackers into fine crumbs, mix with sugar and melted butter, then press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let it cool.
**Cheesecake Filling:**
Beat cream cheese and sugars until fluffy. Add vanilla and cornstarch, beat until just combined.
Add eggs one at a time, then fold in sour cream.
Pour the mixture into the cooled crust, tap the pan to release air bubbles.
Place the pan in a water bath, bake at 350ºF for 20 minutes, then reduce to 300ºF for 35 minutes. Turn off the oven and let it sit for 1 hour.
Cool at room temperature for an hour, then refrigerate for 6-8 hours or overnight.
**Pecan Praline Topping:**
Combine butter, brown sugar, and Karo syrup in a pot. Heat, stir until melted.
Add heavy cream, cook until smooth, then fold in pecans. Pour onto wax paper and let it cool.
**Whipped Cream:**
Whip heavy cream and powdered sugar until peaks form.
**Serve:**
Top the chilled cheesecake with the pecan praline topping and a dollop of whipped cream.
Notes
To prevent cracking, bake the cheesecake slowly in a water bath at a low temperature.
Use full-fat regular cream cheese, like Philadelphia brand.
A water bath keeps the cheesecake moist and creamy.
Avoid bubbles by not overwhipping the batter; tap the pan to release any air bubbles.
Let the cheesecake chill to achieve a solid and creamy texture – 1 hour at room temperature and 6-8 hours in the refrigerator or overnight.