Fit the pie crust into a 9-inch deep-dish pie plate.
Make the cheesecake layer. In a large bowl, add the cream cheese, sugar, egg and vanilla. Beat with an electric mixer on low-medium speed until well combined. Pour the cheesecake mixture into the pie shell.
Make the pecan pie layer. In a large bowl, add the sugar, corn syrup, eggs, butter, brown sugar, salt, and vanilla. Whisk until well combined.
Sprinkle the pecans evenly over the cheesecake layer. Pour the corn syrup mixture over the pecans.
Place the pie on a baking sheet. Gently tent the pie with aluminum foil, trying not to let the foil touch the pie filling.
Bake for 40 minutes. Remove the foil. Bake for an additional 20 minutes.
Cool for 2 hours at room temperature then chill for at least 2 hours in the refrigerator before slicing.