Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan by wrapping the bottom in aluminum foil.

In a food processor, pulse together graham crackers and pecans until fine. Mix with sugar, melted butter, and a pinch of salt. Press into the springform pan and bake for 15-18 minutes.

Toast pecans in a skillet with a tablespoon of butter for 4-5 minutes, then chop for the filling.

Beat cream cheese and sugar together, add eggs one at a time, then fold in sour cream, vanilla extract, and chopped pecans.

Pour the filling into the cooled crust, place in a larger roasting pan, and add boiling water to the outer pan. Bake for 60-70 minutes until slightly jiggly.

Turn off the oven and leave the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.