In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the cheesecake mixture over the cooled crust and spread it out evenly.

In a saucepan over medium heat, combine the brown sugar, corn syrup, and unsalted butter. Stir until the butter is melted and the mixture is smooth. Remove from heat and let it cool slightly. In a separate bowl, beat the eggs and vanilla extract. Gradually whisk the egg mixture into the brown sugar mixture until well combined. Fold in the chopped pecans. Carefully pour the pecan pie topping over the cheesecake layer. Use a spatula to spread it evenly. Return the pan to the oven and bake for 35-40 minutes, or until the center is set and the edges are lightly golden.

Allow the pecan pie cheesecake bars to cool in the pan for about 30 minutes, then refrigerate for at least 4 hours, or until fully chilled and set. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and slice into squares or bars. Enjoy your homemade Pecan Pie Cheesecake Bars as a decadent treat that combines the best of two beloved desserts in one!