Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, combine the flour and 1/4 cup granulated sugar. Pour in the melted butter and mix until a crumbly dough forms. Press this mixture evenly into the bottom of the prepared pan to create a crust.

Bake the crust for 10-12 minutes, until lightly golden.

While the crust bakes, prepare the cheesecake filling. In a separate bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth.

Add the egg and 1 teaspoon vanilla extract, mixing until just combined.

Pour the cheesecake filling evenly over the baked crust.

In another bowl, combine the chopped pecans, brown sugar, 1/4 cup melted butter, corn syrup, and 1/2 teaspoon vanilla extract. Stir until well combined.

Spoon the pecan topping evenly over the cheesecake filling.

Bake for 25-30 minutes, or until the edges are set and the center is almost set.

Let the bars cool completely in the pan on a wire rack.

Once cooled, refrigerate for at least 2 hours before cutting into bars.