Preheat the oven to 350°F (175°C). In a medium bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth. Add sour cream and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed until just combined. Do not overmix.

Combine and Bake

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

Chill and Top

After the cheesecake has cooled, chill it in the refrigerator for at least 4 hours, preferably overnight. Once chilled, drizzle caramel and chocolate sauce over the top and sprinkle with chopped pecans before serving.