Step 1

Preheat the oven to 350°F. Spray a 9x13 baking pan with cooking spray, and line it with parchment paper.

Step 2

Crust: In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until the crumbs are well coated. Firmly press the crumbs into the bottom of the baking pan, and bake the crust for 10 minutes.

Step 3

Cheesecake Layer: Use an electric mixer to blend the cream cheese and powdered sugar in a large mixing bowl until smooth. Add the yogurt, vanilla extract, and flour, and continue mixing. Add one egg at a time, and blend until the last egg is just mixed. Pour the cheesecake filling over the baked crust and smooth it out. Bake the cheesecake for 30 minutes or until the cheesecake layer is set and no longer jiggly.

Step 4

Pecan Pie Layer: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, corn syrup, and heavy whipping cream. Add the vanilla extract and pecan pieces and stir constantly until the mixture starts to boil around the edge of the saucepan, or for about 4-5 minutes. Remove the mixture from the heat, and carefully spoon the pecan layer over the cheesecake until it is completely covered.

Step 5

Let the cheesecake bars cool to room temperature, then cover them with plastic wrap and chill in the fridge for at least 3 hours. Slice and serve chilled.