Preheat your oven to 350°F.

Spray an 8 x 8-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving some hanging over the edges to help with removing the bars. Spray the parchment paper with nonstick spray and set the pan aside.

In a medium mixing bowl, whisk together the flour, brown sugar, and salt. Melt the butter in the microwave or on the stovetop and pour it into the bowl with the flour. Add the vanilla extract and mix the ingredients together with a wooden spoon until all of the flour is moistened.

Press the crust into the bottom of the lined pan and bake it for 15 minutes or until the edges just start to turn light golden brown.

Meanwhile, add the cream cheese to a medium mixing bowl and beat it with an electric handheld mixer until light and creamy, about 2-3 minutes. Add the sugars, eggs, vanilla, and salt, and mix until smooth, about 2 more minutes.

Pour the cheesecake filling over the hot crust and bake it for 30-40 minutes, or until the center is set and a toothpick inserted into the center of the cheesecake comes out clean.

While the cheesecake is baking, make the pecan pie filling by adding the sugar, corn syrup, heavy cream, butter, salt, and cinnamon to a medium saucepan. Heat the mixture over medium-high heat until it reaches a boil, stirring constantly.

Reduce the heat to medium-low and continue the mixture until it thickens, about 5-7 minutes, stirring regularly. The mixture should coat the back of a wooden spoon. Remove the pan from the heat and stir in the pecans and vanilla.

Pour the pecan filling over the cheesecake and gently spread it out into an even layer. Chill the bars for at least four hours up to overnight.

When ready to serve, remove the unsliced bars from the pan using the parchment paper handles and transfer them to a cutting board. Slice into 16 bars using a sharp knife and enjoy!